Bermuda Fish Chowder Recipe

Origin: Bermuda      Period: Traditional

Ingredients

2 fish heads
2 fish fillets
2 tsp salt
1 tsp thyme
3 bay leaves
3 spice leaves (or curry leaves)
1 tsp ground cloves
4 tbsp bacon fat
3 large onions, chopped
8 celery sticks, chopped
1 garlic clove, chopped
2 green bell peppers, chopped
350g tinned tomatoes
300g tinned consommé
240ml tomato catsup
8 sprigs parsley
2 tbsp Worcestershire sauce
1/2 tsp curry powder
juice of 1 lemon
900g potatoes, peeled and diced
6 carrots, peeled and diced
1 large papaya (pawpaw), peeled and diced
1/2 medium turnip, peeled and diced

Bermuda Fish Chowder Preparation:

Method:

Place the fish heads an fillets in a large stock pot and cover with water then add the salt, thyme, bay leaves, spice leaves and cloves. Bring the mixture to a boil and continue cooking until the fish is so tender that the meat falls from the bones (about 15 minutes). Take off the heat and set aside.

Meanwhile, melt the bacon fat in a large pan and use to fry the onions, celery, garlic and green bell pepper for about 6 minutes, or until soft. Now add the tomatoes, consommé, catsup, parsley, Worcestershire sauce, curry powder and lemon juice. Stir to combine then bring to a simmer and cook for 30 minutes

Add the cubed vegetables to a pan of lightly-salted water and cook for about 10 minutes, or until parboiled. Strain the fish and add the fish stock and the onion mix to the stock pot. Carefully remove all the bones from the fish pieces and add the cleaned fish meat to the stock. As soon as the vegetables are done add these and their cooking liquid as well. Bring to a boil, reduce to a simmer and cook for at least 2 hours, or until the flavours have all combined and the soup has thickened and reduced.

Season to taste and, if desired, thicken with a roux made by mixing 2 tbsp butter with 2 tbsp flour. Cook gently until thickened then serve ladled into warmed soup bowls.

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