Bermuda Fish Chowder

Name: Bermuda Fish Chowder
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 8
Cuisine: Global
Ingredients: 1 bay leaf; 2 carrots, chopped; 1 rib celery rib, chopped; 710 milliliters fish stock or bottled clam juice; 12 smalls hard-shell clams such as littlenecks, scrubbed; 1 kilograms mixed white fish fillets such as cod, grouper, tilefish, and snapper, skin and bones removed; 3 Tbsps cornstarch stirred together with 3 tablespoons water; 59 milliliters dark rum, or to taste; 1 teaspoons dried thyme, crumbled; 2 larges garlic cloves, minced; 1 green bell pepper, chopped; 1 leek (white and pale green parts only), chopped; 1 medium onion, chopped; 1 teaspoon hot pepper sauce, or to taste; 2 Tbsps Sherry pepper sauce; 454 grams shrimp, shelled and deveined; 1 medium tomato, peeled, seeded, and chopped; 59 milliliters tomato paste; 3 Tbsps unsalted butter; 1 liters water; 1 teaspoon whole allspice, tied in a cheesecloth bag; 2 Tbsps Worcestershire sauce

Bermuda Fish Chowder might be just the main course you are searching for. This recipe covers 24% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and pescatarian recipe has 299 calories, 36g of protein, and 6g of fat per serving. This recipe serves 8. From preparation to the plate, this recipe takes approximately 2 hours and 40 minutes. A mixture of leek, cornstarch stirred together, shrimp, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert.

Instructions

Cook onion, bell pepper, leek, carrots, celery, chopped tomato, and garlic in butter in a 6-quart wide heavy pot over moderate heat, stirring frequently, until softened, about 10 minutes. Stir in stock and water and bring to a boil. Reduce heat and simmer briskly, uncovered, 20 minutes.

Ingredients you will need

Bell Pepper

Carrot

Butter

Celery

Garlic

Tomato

Onion

Stock

Water

Leek

Equipment you will use

Pot

Stir in fish, tomato paste, bay leaf, cheesecloth bag of allspice, thyme, hot pepper sauce, and salt and pepper to taste. Simmer 20 minutes (fish will break up), then restir cornstarch mixture and stir into chowder. Simmer, stirring occasionally, until thickened, about 2 minutes.

Ingredients you will need

Hot Sauce

Salt And Pepper

Tomato Paste

Corn Starch

Allspice

Bay Leaves

Chowder

Thyme

Fish

Equipment you will use

Cheesecloth

Stir in clams, shrimp, Worcestershire sauce, and rum and gently simmer 30 minutes.

Ingredients you will need

Worcestershire Sauce

Shrimp

Clams

Rum

Remove from heat and let chowder stand, covered, 1 hour. Gently return to a simmer and stir in Sherry pepper sauce.

Ingredients you will need

Hot Sauce

Chowder

Sherry

Equipment

Pot

Cheesecloth

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Alois Lageder Terran Alpina Pinot Grigio Vigneti delle Dolomiti. It has 4.3 out of 5 stars and a bottle costs about 16 dollars.