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Bermuda Fish Stew Recipe

   
 

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     Bermuda Fish Stew

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   3-4
Preptime   30 mins

Ingredients
2 tblsp oil or butter
1 medium onion, chopped
3 celery stalks, chopped
2 carrots, chopped
4 garlic cloves, minced
1 small packet of green beans OR green bell pepper
1 potato, peeled and cubed
1/4 cup tomato paste
1 can peeled and diced tomatoes
 
5 cups water (use 3 cups of clam juice if available)
3 cups good quality fish stock
3 tblsp Worcestershire sauce
750g mixed white fish fillets- cod, snapper, scallops, prawns
1 bay leaf
1/2 tsp dried thyme & 1 tsp allspice
1 tsp hot pepper sauce
3 tblsp cornflour for thickening (mixed with cold water)
1/4 cup dark rum

Instructions
Heat oil/butter in a large soup pot over medium heat- add celery, carrots, onion, green beans/green pepper, and garlic; sauté for about 10 mins. Stir in tomato paste and cook for 1 min.
Add water (clam juice) , fish stock, canned tomatoes, Worcestershire sauce, potato, bay leaf, thyme & allspice, hot pepper sauce; and simmer for at least 20 mins until potato is soft. Season with salt and ground black pepper.
Add Rum and all fish. Simmer until fish is just cooked. Remove from heat and let stand for at least an hour- reheat slightly and serve.
Serving Suggestions
Stir in 2 tblsp Sherry pepper sauce when reheating for serving.


Originally Submitted
2/21/2011





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