Recipe courtesy of Suzanne Somers
Bermuda Fish Chowder
- Yield: Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 176
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 14
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 14
- Cholesterol
- 22
- Sodium
- 725
- Total: 1 hr 40 min
- Prep: 40 min
- Cook: 1 hr
Ingredients
3 tablespoons olive oil
1 cup finely chopped onion
1 cup finely chopped celery
I cup finely chopped carrot
1 1/2 cups peeled chopped tomato
1 teaspoon finely chopped garlic
4 ounces flour
1/2 teaspoon cinnamon
1/2 teaspoon marjoram
1/2 teaspoon oregano
4 pints fish stock
2 cups cooked, flaked white fish meat
1-ounce black rum (goslings, if available)
1-ounce Worcestershire sauce
1/2-ounce hot sauce
Salt and pepper, to taste
Directions
- 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.