Bermuda Fish Chowder with a Twist

Ingredients

• 2 pounds (900g) rockfish or grouper fillets, cut into chunks 2 pounds (900g) rockfish or grouper fillets, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 large onion, diced 1 large onion, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 2 carrots, diced 2 carrots, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 can (14 ounces/400g) diced tomatoes 1 can (14 ounces/400g) diced tomatoes
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• 1 cup (240ml) water 1 cup (240ml) water
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1/4 cup (60ml) Worcestershire sauce 1/4 cup (60ml) Worcestershire sauce
• 2 tablespoons sherry pepper sauce 2 tablespoons sherry pepper sauce
• 2 tablespoons dark rum 2 tablespoons dark rum
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 15g, 7g
• Protein: 40g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the onions, celery, and carrots, and sauté until they begin to soften, about 5 minutes.
2. 2.
   Add the minced garlic and cook for an additional minute.
3. 3.
   Stir in the diced tomatoes, fish or vegetable broth, water, bay leaves, dried thyme, paprika, and cayenne pepper. Bring the mixture to a boil.
4. 4.
   Reduce the heat to low and add the fish chunks to the pot. Simmer gently for about 20 minutes, or until the fish is cooked through and flakes easily.
5. 5.
   Remove the bay leaves from the pot and discard.
6. 6.
   Stir in the Worcestershire sauce, sherry pepper sauce, and dark rum. Season with salt and pepper to taste.
7. 7.
   Simmer the chowder for an additional 5 minutes to allow the flavors to meld together.
8. 8.
   Ladle the Bermuda Fish Chowder into bowls, garnish with fresh parsley, and serve hot with crusty bread.

Treat your ingredients with care...

• Fish — Ensure the fish is fresh and of high quality. If rockfish or grouper is not available, you can substitute it with other firm white fish such as snapper or cod.

Tips & Tricks

• For a spicier kick, increase the amount of cayenne pepper or sherry pepper sauce.
• If you prefer a thicker chowder, you can add a slurry of cornstarch and water to the soup and simmer for a few more minutes until desired consistency is reached.
• Experiment with different types of fish to create your own unique flavor profile.

Serving advice

Serve the Bermuda Fish Chowder hot in bowls, garnished with fresh parsley. Accompany it with warm crusty bread for a complete and satisfying meal.

Presentation advice

For an appealing presentation, sprinkle some additional chopped parsley on top of the chowder before serving. Serve it in colorful ceramic bowls to enhance the visual appeal.