Recipe: Bermuda Fish Chowder - for Roberta

Bermuda Fish Chowder (From: The Reefs, Southhamton, Bermuda)

1 1/2 lb. Grouper, Wahoo or other firm fish
Celery, Onion, Carrot and Leek cut rough to make stock
Bay Leaf, Peppercorns and Thyme

1 Carrot, Large
1 Green Pepper, Large
2 Potatoes, Large
2 Tomatoes, Large
1 Onion, Large
2 Stalks Celery
4 oz. Butter
4 oz. Flour
3 oz. Tomato Paste
2 oz. Black Rum
Salt & Pepper to taste
2 oz. Sherry Peppers (liquid), or substitue 1 chili pepper

To a stockpot with 4 qts. water add whole fish plus vegetables and herbs for stock (items at top of recipe). Bring to boil, skimming off any scum from surface. Let simmer for 20 to 25 minutes. While it is cooking, dice the rest of the vegetables to 1/2". Strain and set aside both the stock and the fish. when fish is cool, remove skin and discard, then remove & set aside all meat from fish carcasess. In the cleaned stockpot, melt the butter and add the diced vegetable. Saute over medium heat for about 5 minutes. Add flour and stir for about 2 minutes on low heat. Slowly add fish stock, whisking to blend vegetable mixture to a smooth consistency. Bring to a boil and add tomato past. Reduce heat and let simmer for 45 to 50 minutes. Just before it has cooked for 45 minutes, add fish, sherry peppers and rum. Season to taste.

Shared by Kim Canteenwalla, Chef de Cuisine, The Reefs, Bermuda

(When I was in Bermuda, they would serve this with sherry pepper sauce and black rum on the table, in case you wanted to adjust taste by adding more.)

I have not tried this recipe but it looks like the real thing to me.