Ingredients with Measurements:
- 2 lbs. of fish (grouper, snapper, or rockfish)
- 1 cup of diced onion
- 1 cup of diced celery
- 1 cup of diced green pepper
- 1 cup of diced carrot
- 1 cup of diced tomato
- 1 cup of diced potato
- 1 cup of diced yam
- 1 cup of diced cassava
- 1/4 cup of tomato paste
- 1/4 cup of Worcestershire sauce
- 1/4 cup of hot sauce
- 1/4 cup of sherry pepper sauce
- 1/4 cup of rum
- 1/4 cup of olive oil
- 1/4 cup of butter
- 2 cloves of garlic, minced
- 2 bay leaves
- 2 sprigs of thyme
- 1 teaspoon of black pepper
- 1 teaspoon of salt
- 1 teaspoon of paprika
- 1 teaspoon of allspice
- 1 teaspoon of cinnamon
- 1 teaspoon of nutmeg
- 1 teaspoon of cloves
- 8 cups of fish stock or water
Special equipment needed:
- Large pot or Dutch oven
- Blender or immersion blender
Step-by-step instructions:
1. Heat the olive oil and butter in a large pot or Dutch oven over medium heat.
2. Add the onion, celery, green pepper, and carrot. Cook for 5 minutes or until the vegetables are soft.
3. Add the garlic and cook for an additional minute.
4. Add the tomato paste, Worcestershire sauce, hot sauce, sherry pepper sauce, and rum. Stir well.
5. Add the fish stock or water, bay leaves, thyme, black pepper, salt, paprika, allspice, cinnamon, nutmeg, and cloves. Stir well.
6. Add the potato, yam, and cassava. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes.
7. Add the fish and tomato. Simmer for an additional 10 minutes or until the fish is cooked through.
8. Remove the bay leaves and thyme sprigs. Use a blender or immersion blender to puree the soup until smooth.
9. Serve hot with crusty bread.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 25g
Protein: 25g
Substitutions for ingredients:
- Any firm white fish can be used instead of grouper, snapper, or rockfish.
- Sweet potato can be used instead of yam.
- Taro root can be used instead of cassava.
Variations:
- Add diced okra for a thicker consistency.
- Add a can of coconut milk for a creamier texture.
- Use chicken or vegetable stock instead of fish stock.
Tips and tricks:
- Use fresh fish for the best flavor.
- Adjust the amount of hot sauce to your liking.
- The chowder tastes even better the next day after the flavors have had time to meld together.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in a bowl with a sprig of thyme or parsley on top.
Garnishes:
Crusty bread, hot sauce, sherry pepper sauce
Pairings:
Serve with a light salad or coleslaw.
Suggested side dishes:
Cornbread, garlic bread, or biscuits.
Troubleshooting advice:
If the chowder is too thick, add more fish stock or water. If it is too thin, simmer for a longer period of time to reduce the liquid.
Food safety advice:
Make sure the fish is cooked through before serving.
Food history:
Bermuda fish chowder is a traditional dish that has been served in Bermuda for over 400 years. It is believed to have originated from the Portuguese sailors who brought their fish stews to the island.
Flavor profiles:
The chowder has a rich and spicy flavor with a hint of sweetness from the yam and cassava.
Serving suggestions:
Serve hot with crusty bread and a side salad.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Bermudian