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Bermuda Fish Chowder Recipe

   
 

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     Bermuda Fish Chowder

Category   Salads - Soups - Sidedishes
Sub Category   None
Preptime   About 1 hour

Ingredients
1 quart Clamato Tomato Cocktail (made by Motts)
1½ cups beef broth
1 lb. firm white fish fillets – NO skin or bones. Fresh or frozen. Founder, tilapia, cod, even cat
4 strips bacon
I green pepper, small dice
1 medium onion, small dice
3 stalks celery, small dice
1/4 c minced parsley, fresh or dried
Kitchen Bouquet Gravy Browning
 
Salt and pepper
Worcestershire sauce
Dark rum
1 Lemon
Outerbridge’s sherry peppers sauce (optional)

Instructions
Cut bacon crosswise into narrow strips with food scissors (faster and less annoying than dicing) and saute in soup pot over medium heat, being careful not to burn it. While bacon is cooking, dice the celery, pepper, and onion. Remove bacon from pot and drain on paper towels, leaving bacon fat in pot, and saute celery and onion in bacon fat until translucent, about 5 min. Add Clamato cocktail, beef broth, parsley, some salt and pepper, and about ¼ cup of Worcestershire sauce. Bring soup to a boil.
Add fish. When the soup comes to a boil, adjust heat so that it simmers. Fish is done when it flakes easily. Use a utensil like a potato masher, a big fork, or even the back of a big spoon to mash the fish into flakes. Add potatoes and cook until done.
Thicken soup by mixing about 1½ Tablespoons cornstarch with about 4 tablespoons water. Mix until smooth and add to boiling soup while stirring vigorously with fork to prevent lumps. Add enough Kitchen Bouquet to darken the color of the soup – you have to judge this yourself. It should be a rich, dark brown.
Adjust seasoning (salt/ pepper/ worchestershire). Add cooked bacon. Add some rum (2 -3 Tablespoons) and lemon juice (2 T) to taste. Serve with rum, lemon slices, and optional sherry peppers sauce. Freezes well.
Serving Suggestions
Leave out the bacon and serve it on Fridays in Lent.


Originally Submitted
1/12/2011





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