Chunky Bermudan Fish Chowder Recipe

Name: Chunky Bermudan Fish Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 large onion; 1 garlic clove; 2 large potatoes, peeled and finely chopped; 2 large carrots, peeled and finely chopped; 1 cup celery, chopped; 1 green bell peppers or 1 red bell pepper, seeded and finely chopped; 2 teaspoons dried thyme; ¼ teaspoon salt; ¼ teaspoon black pepper; ¼ teaspoon ground cloves; 1 bay leaf; 1 (14 1/2 ounce) can low sodium beef broth; 1 (28 ounce) can diced tomatoes; ¼ cup ketchup; ¼ cup rum (dark or amber); 1 tablespoon Worcestershire sauce; 1 lb fish fillet, boneless, skinless and finely chopped (e.g. red snapper, Boston bluefish, haddock, cod); ½ cup fresh parsley, chopped; hot pepper sauce (to be authentic use Bermuda's own Outerbridge Peppers, Ltd. sauce)

Servings: persons

2 tablespoons vegetable oil
1 large onion
1 garlic clove
2 large potatoes, peeled and finely chopped
2 large carrots, peeled and finely chopped
1 cup celery, chopped
1 green bell peppers or 1 red bell pepper, seeded and finely chopped
2 teaspoons dried thyme
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground cloves
1 bay leaf
1 (14 1/2 ounce) can low sodium beef broth
1 (28 ounce) can diced tomatoes
¼ cup ketchup
¼ cup rum (dark or amber)
1 tablespoon Worcestershire sauce
1 lb fish fillet, boneless, skinless and finely chopped (e.g. red snapper, Boston bluefish, haddock, cod)
½ cup fresh parsley, chopped
hot pepper sauce (to be authentic use Bermuda's own Outerbridge Peppers, Ltd. sauce)

1
In a large saucepan or dutch over, heat oil over medium high heat.
2
Add onion and garlic; cook, stirring, for 3-5 minutes or until onion is soft but not brown.
3
Add potatoes, carrots, celery, bell pepper, thyme, salt, pepper, cloves and bay leaf.
4
Cook, stirring, for 3-5 minutes until bell pepper starts to soften.
5
Stir in canned beef broth and one can of water; bring to a boil over high heat.
6
Reduce heat to medium low; simmer, covered, for 15 minutes or until vegetables are just tender.
7
Stir in tomatoes, ketchup, rum and Worcestershire sauce; bring to boil over high heat.
8
Reduce heat to medium low; simmer, covered, for one hour or until vegetables are very tender.
9
Stir in fish; simmer, covered, 10 minutes until fish is opaque.
10
Stir in parsley; season to taste with additional salt and pepper.
11
Ladle into warm soup bowls and serve at once with hot pepper sauce.

227

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 20 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 large onion, 1 garlic clove, 2 large potatoes, peeled and finely chopped, and more.

Yes, Chunky Bermudan Fish Chowder 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.

Chunky Bermudan Fish Chowder

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