Bermuda Fish Chowder

Prep Time 30

Cook Time 1

Total Time 1 30

Servings

3 tablespoons oil
2 large onions, finely chopped ~2 cups (250gms)
2 stalks celery, finely chopped ~1 cup (140gms)
2 medium carrots, finely chopped ~1 cup (150gms)
1 green bell pepper, finely chopped
3 cloves garlic, minced
2 medium potatoes, peeled & finely diced ~2 cups (320gms)
⅓ cup (5½ tablespoons) tomato paste ½ of a 156ml/5.5oz can
1 bay leaf
1 teaspoon fine sea salt
1 teaspoon ground black pepper
1 teaspoon dried thyme
½ teaspoon ground allspice
2 tablespoons Worcestershire sauce for gluten-free use 1 tablespoon g.f. soy sauce + 1 tablespoon balsamic vinegar
1 tablespoon hot pepper sauce (Outerbridge’s Original Sherry Peppers Sauce) or other favourite hot sauce
4 cups (1 litre) beef broth
4 cups (1 litre) fish stock or clam juice or more beef broth
2 lbs. (900gms) red snapper fillets or other firm-fleshed white fish, like cod, halibut, haddock, tilapia, etc.
3 tablespoons cornstarch + ¼ cup (60ml) water stirred together
¼ cup (60ml) dark rum preferably Goslings Bermudian Black Seal Rum

Dice all vegetables finely (¼-inch/.7 cm cubes). Mince the garlic. Peel and cube the potatoes into small dice about the size of peas. Cut the fish into cubes about ½-inch/1cm large (this works really well if the fish is still partially frozen).
In a large dutch oven or heavy-bottomed stock pot over medium-high heat, heat the oil and add the finely chopped onions, celery, carrots, and garlic. Cook for 5 minutes, stirring often.
Add the tomato paste and cook, stirring constantly, for 2 minutes or until it is slightly caramelized.
Add the potatoes, bay leaf, salt, pepper, thyme, and allspice. Stir to coat everything.
Add the fish stock, beef broth, Worcestershire sauce, and hot pepper sauce.
Bring to a boil, then reduce the heat to medium and simmer, uncovered, for 20 minutes.
Add the diced fish and simmer for another 20 minutes.
Stir up the cornstarch and water slurry and pour it into the soup. Bring the soup back up to a boil to thicken it.
Turn off the heat and stir in the rum.
To serve the soup, sprinkle with parsley, and pass the rum and the Bermudian sherry pepper sauce (or your own favourite hot sauce) so people can add another dash of rum if they'd like, plus they can add hot sauce to make the soup as fiery as they'd like.
Serves 8.

The vegetable and fish amounts are not exact - feel free to add more or less, as desired.

Add other seafood to your liking if you wish, like shrimp or other shellfish.