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August 10 2016

Bermuda Fish Chowder

This month’s recipe is another customer request. It is a soup we make often and is similar to my Indian Rocks Fish Chowder but contains curry spice and a blonde roux instead of a dark roux. I hope you will enjoy and until next month. Bon Appetite.

                                    Bermuda Fish Chowder
 
SERVES 6
 
2 ounces – Drawn butter
2 ounces – Flour
 
1) Place the two ounces of butter and flour in a small sauté pan. Place on stove on low heat and stir well.
2) Cook slowly for 5 minutes to pull out some of the flour taste and roux turns to a blonde color and a nutty aroma appears. Set aside until use.
 
2TB. – Drawn Butter
1 tsp. – Chopped Garlic
1/2 cup – Spanish onions (diced)
¼ cup – Green Bell Pepper (diced)
¼ cup – Red Bell Pepper (diced)
¼ cup – Celery (diced)
¼ cup – Carrot (diced)
¼ cup – Canned Diced Tomatoes
1 Lb. – assorted fish (diced)
3TB – Sherry wine
1 QT- Fish or Chicken Stock
1 – Bay leaf
1 tsp. – Dry Thyme
1TB. – Curry powder
1 tsp. – Tobasco
1 tsp. – Worcestershire sauce
 ¼ cup – Tomato Paste
1tsp. – Fresh ground Pepper
 
1 )Place butter in a 3 quart sauce pot and set on stove on medium high heat. Add the vegetables and cook until soft.
2) Deglaze with sherry and cook one to two minutes.
3) Add fish, stock, and all spices. Bring to a simmer and cook about 7 to 10 minutes.
4) Turn down heat to low, whisk in the roux a little at a time until all is incorporated.
5) Cook another 2 minutes as the soup thickens. You can always add a little more stock if it becomes to thick. The proper thickness is a when you dip in a spoon and it is well coated.
6) Add salt and pepper if necessary. 
7) Pour in your favorite bowls and serve with dark rum and Sherry Pepper sauce.