Bermuda Fish Chowder (The Reefs, Southamton) Recipe

Name: Bermuda Fish Chowder (The Reefs, Southamton) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb Grouper, Wahoo, or possibly other hard fish Celery, onion, carrot, and leek, cut rough to make stock Bay leaf, peppercorns, thyme; 1 x Carrot, large; 1 x Green pepper, large; 2 x Potatoes, large; 2 x Tomatoes, large; 1 x Onion, large; 2 stalk celery; 4 ounce Butter; 4 ounce Flour; 3 ounce Tomato paste; 2 ounce Black rum Salt and pepper to taste; 2 ounce Sherry peppers (liquid), or possibly substitute 1 chili pepper

Servings: persons

1 1/2 lb Grouper, Wahoo, or possibly other hard fish Celery, onion, carrot, and leek, cut rough to make stock Bay leaf, peppercorns, thyme
1 x Carrot, large
1 x Green pepper, large
2 x Potatoes, large
2 x Tomatoes, large
1 x Onion, large
2 stalk celery
4 ounce Butter
4 ounce Flour
3 ounce Tomato paste
2 ounce Black rum Salt and pepper to taste
2 ounce Sherry peppers (liquid), or possibly substitute 1 chili pepper

1
["To a stockpot with 4 quarts.", "water add in whole fish plus vegetables and herbs for stock.", "Bring to a boil, skimming off any scum from surface.", "Let simmer for 20 to 25 min.", "While it is cooking, dice the rest of the vegetables to 1/2"".", "Strain and set aside both the stock and the fish.", "When fish are cold, remove skin and throw away, then remove and set aside all meat from fish carcasses.", "In the cleaned stockpot heat the butter and add in the diced vegetables.", "Saute/fry over medium heat for about 5 min.", "Add in flour and stir for about 2 min on low heat.", "Slowly add in fish stock, whisking to blend vegetable mix to a smooth consistency.", "Bring to a boil and add in tomato paste.", "Reduce heat and let simmer for 45 to 50 min.", "Just before it has cooked for 45 min, add in fish, sherry peppers, and rum.", "Season to taste.", "Bermuda"]

472

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 lb Grouper, Wahoo, or possibly other hard fish Celery, onion, carrot, and leek, cut rough to make stock Bay leaf, peppercorns, thyme, 1 x Carrot, large, 1 x Green pepper, large, 2 x Potatoes, large, and more.

Yes, Bermuda Fish Chowder (The Reefs, Southamton) Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!