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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