Recipe courtesy of Suzanne Somers

Bermuda Fish Chowder

Getting reviews...
Save Recipe
  • Total: 1 hr 40 min
  • Prep: 40 min
  • Cook: 1 hr
  • Yield: Yield: 10 servings
Share This Recipe

Ingredients

Directions

  1. Heat up the olive oil in a thick heavy bottomed pan. Add all the chopped vegetables, tomato and garlic and sweat off for 5 minutes, stirring continuously. Add the flour, cinnamon and herbs and continue to cook for 2 minutes. Add the fish stock and bring to a boil, then crumble the fish into the pan with the rum, Worcestershire sauce and hot sauce. Let simmer for 1 hour, stirring occasionally. Add salt and pepper, to taste.

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages