A classic recipe for Bermuda fish chowder by Yeaton Outerbridge (ran April 1991).
4 quarts water
1 ½ lbs white fish fillets
salt, thyme, bay leaves, peppercorns, ground cloves
2 tbsp butter
2 tbsp oil
2 lbs potatoes, peeled and diced
3 large onions, chopped
8 celery stalks, chopped
1 garlic clove, minced
2 green peppers, chopped
6 carrots, diced
½ cup parsley, chopped
1 can (28 oz, 794 g) peeled tomatoes
1 can (10 oz, 285 g) consommé
1 cup ketchup
2 tbsp Worcestershire sauce
2 tsp lemon juice
2 oz Gosling’s Black Seal Rum
4 tbsp Outerbridge’s Original Sherry Peppers Sauce
Ground pepper to taste
In a large pot put water fish fillets, salt, and spices. Bring to a boil and let simmer for 30-45 minutes.
In a frying pan melt butter and oil and sauté onions, celery, garlic, and green peppers. Add tomatoes and consommé and simmer for 30 minutes.
Transfer this mixture to the fish stock and add remaining ingredients. Simmer partially covered for 2 hours. Adjust seasoning to your liking.
Serve piping hot and pass around Outerbridge’s Original Sherry Peppers Sauce and, if you please, Gosling’s Black Seal Rum for dashing.