Bermuda Fish Chowder

A lusty chowder made with various fish and shellfish, tomatoes, beef broth and a bit of curry.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Toast the whole spices (fennel, black pepper, cloves) for a minute or two in a dry pan until fragrant, then grind in a spice grinder or mortar and pestle. Saute the diced onions, shallots, leeks, celery and carrots all together in butter over medium heat for five or six minutes until soft but not brown. Add the freshly ground spices, along with the red pepper flakes, herbes de provence and curry powder, to the vegetables and saute a minute or two longer

Step 2

Add the canned diced tomatoes, sherry, rum, Worcestershire sauce and tomato paste. Bring all to a simmer for a few minutes to evaporate the alcohol. If the tomatoes are chunky, break them up a bit with a potato masher. Add the broths, bring to a medium boil and reduce by about a quarter, until slightly thickened.

Step 3

Add all the diced fish and scallops and simmer ten minutes more, until fish flakes easily. Break the fish up a bit more, if needed, with a wooden spoon or potato masher - there should be some shreds as well as chunks. Taste for seasonings. Serve with extra dark rum, sherry peppers, or other hot sauce.

↑Support creators by visiting their site 😊