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Serves/Makes: 10

Ingredients:

• 6 white fish fillets (use cod, hake, halibut, snapper, or what you have)
• 4 quarts water
• 4 cups peeled, diced potatoes
• 1 cup ketchup
• 1/4 cup butter
• 6 cups finely chopped onions
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cloves
• 2 cups finely chopped celery
• 1 clove garlic, crushed
• 1 1/2 cup chopped green pepper
• 4 cups canned Roma tomatoes, chopped
• 1 1/2 cup rich beef broth
• 1/4 cup minced parsley
• 2 tablespoons Worcestershire sauce
• 2 teaspoons lemon juice
• 2 cups chopped carrots
• 1 ounce dark rum or sherry
• 3 whole bay leaves (remove when chowder is done)

How to cook Bermuda Fish Chowder:

• In a large kettle combine the fish fillets with four quarts of water, salt and pepper to taste, and the thyme, bay leaves and ground cloves.
• In a separate pan, melt the butter and add the onions, celery, garlic, and green pepper.
• Cook until onions are soft.
• To this same dish add the tomatoes and their juice, beef broth and simmer for 30 minutes.
• Add this mixture to the fish in the kettle.
• Stir in ketchup, parsley, Worcestershire, and lemon juice.
• Add the potatoes, carrots, rum or sherry and more black pepper if you like.
• Simmer chowder very slowly for at least 1 hour, or up to 3 hours, stirring every 30 minutes.

This recipe for Bermuda Fish Chowder serves/makes: 10

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Main Ingredient: Various Fish
Preparation Method: Soups/Chowders