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The Bermudian

Chef Alfred Konrad's Award-Winning Bermuda Fish Chowder

Summer 2007

Prep Time: 3-4 hours

Servings: Approx. 1 gallon


5-6 lbs heads and racks (preferably rockfish)

1 Onion

Bunch celery

3 large carrots

1 leek

Bunch parsley

1 green pawpaw

2 large potatoes

1 each green and red pepper

1 lb stewed tomato

1 cup tomato paste

Wrap in muslin cloth:

6 bay leaves

6 allspice leaves

6 cloves

1 bunch fresh thyme

3 tbsp whole black peppercorns

1 cinnamon stick

1 tbsp ground ginger

2-3 tbsp curry powder

2oz Worcestershire sauce

Browning or gravy powder

5 tbsp cornstarch

Salt to taste

Place fish head and rack in about a gallon of cold water and bring to a boil. Reduce heat and simmer for 30 minutes. Strain out fish parts and remove all meat from head and racks and reserve for chowder. Clean and chop all vegetables and sauté in a little olive oil. Then add stewed tomatoes and tomato paste and brown the ingredients. Add fish stock, spices (in muslin cloth), ginger, curry, Lea & Perrins and Browning. Simmer for two to three hours. Add the reserved fish, bring the soup back up to a boil and thicken by adding cornstarch mixed with 1 cup of cold water. Salt to taste and lace with Goslings Black Seal Rum and Outerbridge’s Sherry Pepper Sauce.


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