Bermuda Fish Chowder
Recipe type: Entrees
Serves: 8 servings
- 1½ lb. white fish fillets, finely diced (ex. snapper, bass, grouper or cod)
- 64 ounces seafood stock
- 28 ounce can of tomatoes, drained and chopped
- 1 medium onion, chopped (1½ cup)
- 3 stalks celery, chopped (1½ cup)
- 1 red bell pepper chopped (1 cup)
- 5 large cloves of garlic, chopped
- 3 dried bay leaves
- ½ cup of chopped parsley
- 1 cup of white wine
- ½ cup agave nectar
- ½ cup ketchup
- ¼ cup extra virgin olive oil
- 4 t tablespoons worcestershire sauce
- 3 tablespoons lemon juice
- 2 teaspoons salt
- ½ teaspoon dried thyme
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- ½ teaspoon pepper
- ¼ teaspoon cinnamon
- Optional: sherry pepper sauce, rum
- In a large pot, on medium low heat, add the olive oil and garlic and cook for 3 minutes.
- Add the onion, celery, parsley, red pepper, and tomatoes; raise heat to medium and cook 10 minutes, stirring periodically.
- Add in the seafood stock, thyme, cayenne, paprika, bay leaves, cinnamon, salt, pepper, lemon juice and ketchup and bring to a boil.
- Add the finely diced fish and agave nectar and cook uncovered for 90 - 120 minutes on medium. Periodically, use large whisk to stir and break up the fish pieces. While the chowder is cooking, be sure to constantly remove any impurities that may rise to the surface.
- Fish out bay leaves. Chowder is traditionally served warm with a tablespoon of rum and a few dashes of sherry pepper sauce.