Name: Bermuda Fish Chowder
Ingredients: 4-6 white fish fillets; 4 quart water; salt; pepper; thyme; bay leaves; peppercorns; and ground cloves; 3 large onions, chopped; 8 stalks celery, chopped; 1 clove garlic, crushed; 2 green peppers, chopped; 1 lb. 12 oz. can tomatoes; 10 oz. tin consomme; 1 cup catsup; 8 sprigs of parsley; 2 Tbsp Worcestershire Sauce; 2 tsp lemon juice; 2 lbs. peeled, diced potatoes; 6 carrots, chopped; dark rum; Sherry Peppers to taste

Bermuda Fish Chowder

Ingredients

4-6 white fish fillets
4 quarts water
salt
pepper
thyme
bay leaves
peppercorns
and ground cloves
3 large onions, chopped
8 stalks celery, chopped
1 clove garlic, crushed
2 green peppers, chopped
1 lb. 12 oz. can tomatoes
10 oz.s tin consomme
1 cup catsup
8 sprigs of parsley
2 Tbsp Worcestershire Sauce
2 tsps lemon juice
2 lbs. peeled, diced potatoes
6 carrots, chopped
dark rum
Sherry Peppers to taste

Instructions

(Serves 12). In a large pot simmer fish fillets in water, with salt, pepper, thyme, bay leaves, peppercorns, and ground cloves. In a large frying pan saute onions, celery, garlic, and green peppers, Add canned tomatoes and consomme. Simmer 1/2 hour. Add to fish. Add catsup; parsley; Worcestershire Sauce; lemon juice; potatoes and carrots. Add a good dose of dark rum and Outerbridge's Original Sherry Peppers to taste. Simmer 3-1/2 hours.