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The Bermudian

"Home entertaining is by far the most flattering way to honour friends and impress business contacts. To entertain and be entertained in someone’s home far exceeds the luxuries of any fine restaurant and in a 30-plus- year career with the Department of Tourism I used this as a means of schmoozing our visitors. It is still paying dividends, as it is reciprocated everywhere I travel. My favorite recipe is Sunday morning Cod Fish Brunch from a recipe belonging to my wife, Carolyn, who inherited it from her mother, which I tweaked to my absolute satisfaction." - Journalist, Charles Webbe

Ingredients:

3 pounds of boneless dried Cod (use 4 pounds of Dumfish if you have time to de-bone)

6 medium potatoes, peeled and cut into cubes

Half cup of Olive Oil

Medium onions, chopped

4 cloves garlic, minced

Fresh thyme (lots of it)

Black Pepper

5 tomatoes, chopped

4 green peppers, chopped

4 red peppers, chopped

2 tablespoons Outerbridge’s Sherry Peppers

Fresh parsley springs

Grapefruit halves

Avacado slices

Bananas

Hard boiled eggs

Directions:

Soak fish overnight, changing water at least three times.

Boil fish and potatoes together (fish on top)

Remove fish when cooked

Remove potatoes when par cooked place in large saucepan with fish and let simmer

In another pan brown onions and garlic

Place all the ingredients, garlic, green and red peppers, thyme, tomatoes, black pepper in with the fish and potatoes, cover and let simmer over a low heat

When cooked transfer to serving dish.

Offer sliced eggs, avocado, bananas, grapefruit with Mimosa (or straight Champagne) to accompany the Cod Fish and potatoes. Serves six.

Sit back and listen to the swoons of your guests!

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