Bermuda Fish Chowder

Ingredients

• 2 lbs firm white fish fillets, such as snapper or grouper
• 6 cups water
• 2 onions, chopped
• 3 stalks celery, chopped
• 2 carrots, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 2 potatoes, diced
• 2 tbsp Worcestershire sauce
• 2 bay leaves
• 1 tsp dried thyme
• Salt and black pepper to taste
• Dark rum, for serving
• Sherry pepper sauce, for serving

Before you cook

• Cut the fish fillets into large chunks.
• Chop the onions, celery, carrots and bell pepper.

Steps

1. Place the fish in a large pot with the water.
2. Bring to a boil, then simmer for 20 minutes to make a light fish stock.
3. Strain the stock into a clean pot and pick out any usable fish meat.
4. Add the onions, celery, carrots, bell pepper and garlic to the stock.
5. Add the crushed tomatoes, potatoes, Worcestershire sauce, bay leaves and thyme.
6. Bring to a boil, then reduce to a simmer.
7. Simmer uncovered for 30 minutes, until the vegetables are tender.
8. Return the reserved fish meat to the pot and simmer for 5 more minutes.
9. Season with salt and pepper and remove the bay leaves.
10. Ladle the chowder into bowls and let each person stir in a splash of dark rum and a dash of sherry pepper sauce to taste.