Bermuda Fish Chowder

* Exported from MasterCook *

BERMUDA FISH CHOWDER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Fish heads from non-oily
-fish, cut into 2" pieces
2 md Celery stalks, chopped
2 md Carrots, chopped
1 sm Onion, sliced
1/2 Lemon, sliced
1 t Salt
1/2 ts Whole black peppercorns
1 1/2 Bay leaves
5 1/3 c Water
1 lb Red snapper
2 tb Butter
2 md Celery stalks, chopped
1 md Carrot, chopped
1 md Onion, chopped
9 oz Tomatoes, peeled,
-seeded and chopped
1 1/4 c Dry white wine
2 ts Fresh lemon juice
1 1/3 ts Tomato paste
1/2 ts Paprika
1/2 ts Ground thyme
1/4 ts Freshly ground white pepper
1/4 ts Hot pepper sauce
1 Bay leaf
1 pn Cinnamon
1 pn Freshly grated nutmeg
2 tb Dry sherry
1 tb Dark rum

1. Combine first 8 ingredients in large pot. Add
water. Bring to boil, skimming surface occasionally.
Reduce heat and simmer 20 minutes, skimming surface
occasionally. Add fish fillets and cook until opaque,
about 5 minutes. Remove fish fillets using slotted
spoon and flake slightly, then set aside. Strain
stock through fine sieve; do not press on solids.
Return stock to pot and simmer gently until reduced to
5 cups, about 5 minutes.

2. Meanwhile, melt butter in heavy large saucepan over
medium-high heat. Add 2 celery stalks, 1 carrot and 1
chopped onion and cook until vegetables begin to
soften, stirring frequently, about 8 minutes. Mix in
all remaining ingredients except sherry and rum. Add
stock and bring to boil. Reduce heat and simmer 20
minutes.

3. Discard bay leaf. Mix in sherry and rum (or use
sherry pepper sauce). Add fish, and serve immediately.
(Note: The Bermudians add sherry peppers at the
table.)



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