I used to waitress in a restaurant back home where I had my first taste of fish chowder that I actually liked.(I'm picky!) Chef Waz was so glad I liked it that he produced the recipe for me the very day I asked for it!!
Provided by byZula
Categories Chowders
Time 55m
Yield 1 1/2 gallons
Number Of Ingredients 15
Steps:
- Saute the onions, carrots and the celery with the fish until the fish until the fish is cooked to the point that it breaks up.
- Add the rum, the sherry peppers sauce, the peppercorns, the garlic and the herbs and stir. Let it simmer for 2 minutes.
- Then add the tomato products and the fish bouillon.
- Simmer for about 30 minutes.
- While you are simmering it helps to mix with a whisk to ensure all the fish breaks up.
- (That is of course optional for the people that would like larger pieces of fish).
- Bermuda fish chowder is traditionally served with more black rum and sherry pepper sauce to be added to suit the taste of the individual eating it.
Nutrition Facts : Calories 751.6, Fat 5, SaturatedFat 1, Sodium 5770.9, Carbohydrate 153.1, Fiber 39.2, Sugar 73, Protein 28.2
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