Bermuda was the first place out of the United States that my husband and I ever visited together--and we have been there a couple of other times. It is a lovely, entirely manageable island. When we first went there, we were charmed by its beaches, and its overall island beauty. Since then, we have begun to travel more internationally, so Bermuda is no longer a destination we long for.
However, at this time of the year--mid-February with the dreary days of winter dragging on--some Bermuda sun would be welcome.
In its place, I offer a recipe for Bermuda Fish Chowder. Perhaps the pepper will help warm you (along with the rum and sherry peppers).
Makes 10 servings.
This recipe is adapted from A COLLECTION OF RECIPES FOR OUTERBRIDGE’S*
1 tsp. salt
1 T. black peppercorns
2 tsp. dried thyme
2 bay leaves
8 whole cloves
3 large onions
8 stalks celery, chopped
2 green bell peppers, chopped
28 oz. canned whole tomatoes, chopped
10 oz. canned beef consomme
1 cup ketchup
2 T. Worcestershire sauce
2 T. chopped parsley
2 tsp. fresh lemon juice
2 pounds potatoes, peeled and diced
6 carrots, chopped
Dark rum, to taste
Sherry Peppers Sauce*, to taste
1) In a large pot, simmer fish fillets in 4 quarts of water with salt and a sachet bag composed of peppercorns, dried thyme, bay leaves and whole cloves.
2) In a large frying pan, sauté onions, celery, garlic and green bell peppers. Add tomatoes and consomme. Simmer 1/2 hour. Add to fish.
3) Add ketchup, parsley, Worcestershire sauce,
lemon juice, potatoes and carrots.
4) Add the dark rum and Sherry Peppers Sauce to taste and simmer 3-1/2 hours.
*Sherry Peppers Sauce is available online at Outerbridges, but the best way to get it is to visit Bermuda yourself!
I plan to post one or two more soup recipes for this season, then turn my attentions elsewhere--such as planting flowers in the spring. So, if you have any requests for a particular type of soup--let me know.