Fish chowder recipes from Bermuda

INGREDIENTS:

2 fish heads

2 fish fillets

2 teaspoons salt

1 teaspoon thyme

3 bay leaves

3 spice leaves

1 teaspoon peppercorns

1 teaspoon ground cloves

4 tablespoons bacon fat

3 large onions, diced

8 stalks celery, chopped

1 clove garlic, chopped

2 green peppers, chopped

12 oz. stewed tomatoes

10 oz. consommé

1 cup ketchup

8 sprigs parsley

3 tablespoons Worcestershire sauce

1 teaspoon curry powder

Juice of 1 lemon

2 lbs. potatoes

5 carrots

1 large green papaw

One-half medium turnip

Black rum and sherry to taste

METHOD / DIRECTIONS:

Place fish heads and fillets in large pot and cover with water, then add salt, thyme, bay & spice leaves, peppercorns and cloves. Bring to a boil and cook till meat leaves the bones. This should take approximately 15 minutes.

In a large frying pan, melt bacon fat and cook the onions, celery, garlic, and green peppers till they are soft. Add the stewed tomatoes, consommé, ketchup, parsley, and Worcestershire sauce, curry powder and lemon juice. Simmer for 30 minutes.

Peel and cut potatoes, carrots, papaw and turnip into bite size pieces. Par-boil in salted water.

Strain the fish broth then remove the fish from bones and return the meat, spice leaves and broth to the large pot. Discard all the bones. Add the vegetables and their stock, and the contents of the frying pan to the large pot. Salt to taste. Flavor with black rum and sherry. Simmer gently for 3-and-a-half hours, stirring occasionally.