Wazs Bermuda Fish Chowder Recipes

BERMUDA FISH CHOWDER

Steps:

• Heat oil in a large soup pot over medium heat. Add celery, carrots, onion, green pepper, and garlic; saute about 8 minutes.
• Stir in tomato paste, and cook 1 minute. Add clam juice, potatoes, canned tomatoes with juice, Worcestershire sauce, jalapeno pepper, bay leaf, and ground black pepper. Simmer until potatoes are tender, stirring about every 30 minutes.
• Add fish. Simmer until snapper is easily flaked with fork, about 10 minutes.

FISH CHOWDER

Steps:

• Place a large Dutch oven over medium heat. Add the bacon and cook until the fat begins to render but the bacon is still soft, about 5 minutes. Add the celery and onion and cook until the bacon is crisp and the vegetables are tender, about 5 minutes. Stir in the garlic.
• Add the butter and flour and stir until combined. Cook until the flour is bubbly, about 2 minutes. Slowly add the stock and whisk until combined. Whisk in the heavy cream.
• Add the corn, potatoes and paprika. Season with salt and pepper. Cover and cook over medium heat, stirring occasionally, until the potatoes are tender, about 15 minutes.
• Add the fish to the Dutch oven. Reduce the heat to low, cover, and simmer until the fish flakes with a fork, 5 to 7 more minutes. Season with salt and pepper. Spoon into serving bowls and garnish with dill and chives. Sprinkle with additional crumbled bacon, if desired.

BERMUDA FISH CHOWDER

Steps:

• Heat up the olive oil in a thick heavy bottomed pan. Add all the chopped vegetables, tomato and garlic and sweat off for 5 minutes, stirring continuously. Add the flour, cinnamon and herbs and continue to cook for 2 minutes. Add the fish stock and bring to a boil, then crumble the fish into the pan with the rum, Worcestershire sauce and hot sauce. Let simmer for 1 hour, stirring occasionally. Add salt and pepper, to taste.

WAZS' BERMUDA FISH CHOWDER

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.

BERMUDA FISH CHOWDER

Steps:

• Heat oil in a large soup pot over medium heat.
• Add celery, carrots, onion, green pepper, and garlic; saute about 8 minutes.
• Stir in tomato paste, and cook 1 minute.
• Add clam juice, potatoes, canned tomatoes with juice, Worcestershire sauce, jalapeno pepper, bay leaf, and ground black pepper. Simmer until potatoes are tender, stirring about every 30 minutes.
• Add fish. Simmer until snapper is easily flaked with fork, about 10 minutes.

BERMUDA FISH CHOWDER (EASY VERSION)

Steps:

• In a large pot, put the water, fish fillets, salt, and spices. Bring to a boil and let simmer for 30-45 minutes.
• In a frying pan, melt butter with oil and briefly saute onions, celery, garlic and green peppers. Then add tomatoes and consomme and simmer covered for 30 minutes.
• Transfer this mixture to the fish stock and add remaining ingredients. Simmer partially covered for 2 hours.
• Adjust seasoning. Serve soup piping hot and pass around the sherry peppers sauce and black rum to add accordingly.

WAZS' BERMUDA FISH CHOWDER

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.