Bermuda Fish Chowder

==Description==
Serves: 12
==Ingredients==
* 4 quarts water
* 1½ white fish fillets
* spices: thyme, bay leaf, peppercorns, ground cloves
* 2 tbsp butter
* 2 tbsp oil
* 3 large onions, chopped
* 8 stalks celery, chopped
* 1 garlic clove, minced
* 2 green peppers, chopped
* 1 can (28oz, 794g) whole tomatoes, chopped
* 1 can (10oz, 285g) beef consommé
* 1 cup catsup
* ½ cup chopped parsley
* 2 tbsp Worcestershire sauce
* 2 tsp lemon juice
* 2 lbs potatoes, peeled and diced
* 6 carrots, diced
* 1 jigger (2oz) Gosling's Black Seal rum (or a good dark rum)
* 4 tbsp Outerbridge's Original Sherry Peppers Sauce
* freshly ground pepper to taste
==Directions==
# In a large pot, put water, fish fillets, salt and spices. Bring to a boil and let simmer for 30-45 minutes.
# In a frying pan, melt butter and oil, and briefly sauté onions, celery, garlic and green peppers. Then add tomatoes and consommé and simmer covered for 30 minutes.
# Transfer this mixture to the fish stock and add remaining ingredients. Simmer partially covered for 2 hours. Adjust seasoning.
# Serve soup piping hot and pass around Outerbridge's Original Sheery Peppers Sauce and Gosling's Black Seal rum (or a similar good quality dark rum) so guests can add a few dashes of each.
==Source==
* http://www.outerbridge.com/Recipe-007.htm
Category:Bermudian Soups