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Bermuda Fish Chowder

Date added: November 29, 2007

  • Servings: 4 change
  • Calories per serving: 571
  • Prep time: 20
  • Cook time: 50

Ingredients

  • 1 1/2 pound Groupe
  • 1 chile peppers, green, whole, fire rstd, cnd
  • 2 potato, raw, flesh
  • 2 tomatoes, fresh, med
  • 1 onions, raw
  • 2 Stalks celery
  • 4 ounce-weight butter, unsalted
  • 4 ounce-weight flour, all purpose, bleached, enrich
  • 3 ounce-weight tomato paste, cnd
  • 2 ounce-weight Sherry peppers (liquid)

Recipe Method

1- To a stockpot with 4 qts. water add whole fish plus vegetables and herbs for stock. Bring to a boil, skimming off any debree from surface. Let simmer for 20 to 25 minutes.

2- While it is cooking, dice the rest of the vegetables to 1/2. Strain and set aside both the stock and the fish.

3- When fish are cool, remove skin and discard, then remove and set aside all meat from fish carcasses. In the cleaned stockpot melt the butter and add the diced vegetables. Saute over medium heat for about 5 minutes.

4- Add flour and stir for about 2 minutes on low heat. Slowly add fish stock, whisking to blend vegetable mixture to a smooth consistency.

5- Bring to a boil and add tomato paste. Reduce heat and let simmer for 45 to 50 minutes.

6- Just before it has cooked for 45 minutes, add fish, sherry peppers, and rum.
Season to taste.

Nutritional Facts

Per serving% Daily Value*
Calories 57129%
Fat 25g38%
Cholesterol 124mg41%
Sodium 258mg 11%
Carbohydrates 46g29%

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