Bermudian Fish Chowder
Smoky, rum-kissed Bermudian chowder, deeply comforting, rich, irresistibly memorable.
Ingredients
- 500 g white fish, grouper, cod or haddock, diced
- 100 g salt pork or streaky bacon, diced
- 1 onion, finely chopped
- 1 carrot, diced
- 1 celery stick, diced
- 2 cloves garlic, chopped
- 400 g tin chopped tomatoes
- 750 ml fish stock
- 1 tbsp tomato purée
- 1 tsp paprika
- 1 tsp dried thyme
- 2 tbsp Worcestershire sauce
- 1 tbsp dark rum
- salt and pepper
- Bermuda-style hot pepper sauce, or chilli sauce
Instructions
- In a large saucepan, gently fry the salt pork or bacon until lightly crisp.
- Add onion, carrot and celery and cook for 5 minutes until softened.
- Stir in garlic, paprika, thyme and tomato purée. Cook for another minute.
- Add tomatoes and fish stock and bring to a gentle simmer.
- Cook for 25 minutes until the vegetables soften and the broth thickens slightly.
- Add the fish pieces and cook for 5–7 minutes.
- Stir in Worcestershire sauce and dark rum, then season to taste.
- Serve hot with a dash of pepper sauce.
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Nutrition
310
Calories
13G
Fat
4G
Saturates
6G
Sugars
1115G
Salt
34G
Protein
12G
Carbs
2G
Fibre
ⓘ UK Government Reference Intakes (RIs).
