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BERMUDA FISH CHOWDER
In Bermuda, fish chowder is spiked with local rum, usually Gosling’s
Black Seal. And the finishing touch is Sherry pepper sauce, a Bermudian
condiment.
1 medium onion, chopped
1 green bell pepper, chopped
1 leek (white and pale green parts only), chopped
2 carrots, chopped
1 celery rib, chopped
1 medium tomato, peeled, seeded, and chopped
2 large garlic cloves, minced
3 tablespoons unsalted butter
3 cups fish stock or bottled clam juice
5 cups water
2 1/4 lb mixed white fish fillets such as cod, grouper, tilefish, and
snapper, skin and bones removed
1/4 cup tomato paste
1 bay leaf
1 teaspoon whole allspice, tied in a cheesecloth bag
1/2 teaspoon dried thyme, crumbled
1 teaspoon hot pepper sauce, or to taste
3 tablespoons cornstarch stirred together with 3 tablespoons water
12 small hard-shell clams such as littlenecks, scrubbed
1 lb medium shrimp, shelled and deveined
2 to 3 tablespoons Worcestershire sauce
1/4 cup dark rum, or to taste
2 tablespoons Sherry pepper sauce
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.
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.
Stir in clams, shrimp, Worcestershire sauce, and rum and gently simmer 30
minutes. Remove from heat and let chowder stand, covered, 1 hour. Gently
return to a simmer and stir in Sherry pepper sauce.
Makes 6 to 8 servings (about 12 cups).
From Gourmet Magazine,
October 2000
Sugar and Spice
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