Bermuda Fish Chowder

1 hours Prep: 10 minutes Cook: 45 minutes

643 calories per serving view nutrition facts

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3	pounds	fish	heads
2	medium	celery stalks	chopped
2	medium	carrots	chopped
1	small	onion	sliced
1/2	each	lemon	sliced
1	teaspoon	salt
1/2	teaspoon	black peppercorns	whole
1 1/2	each	bay leaves
5 1/3	cups	water
1	pound	red snapper fillets
2	tablespoons	butter
2	medium	celery stalks	chopped
1	medium	carrot	chopped
1	medium	onion	chopped
9	ounces	tomatoes	chopped
1 1/4	cups	white wine	dry
2	teaspoons	lemon juice
1 1/3	teaspoons	tomato paste
1/2	teaspoon	paprika
1/2	teaspoon	thyme	ground
1/4	teaspoon	white pepper	freshly ground
1/4	teaspoon	red hot pepper sauce (eg. Tabasco)
1	pinch	cinnamon
2	tablespoons	sherry	dry

Combine first 8 ingredients in large pot. Add water.

Bring to boil, skimming surface occasionally.

Reduce heat and simmer 20 minutes, skimming surface occasionally.

Add fish fillets and cook until opaque, about 5 minutes.

Remove fish fillets using slotted spoon and flake slightly, then set aside.

Strain stock through fine sieve; do not press on solids.

Return stock to pot and simmer gently until reduced to 5 cups, about 5 minutes.

Meanwhile, melt butter in heavy large saucepan.

Add 2 celery stalks, 1 carrot and 1 chopped onion and cook until vegetables begin to soften, stirring frequently, about 8 minutes.

Mix in all remaining ingredients except sherry and rum.

Add stock and bring to boil.

Reduce heat and simmer 20 minutes.

Discard bay leaf. Mix in sherry and rum (or use sherry pepper sauce).

Add fish, and serve immediately.

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Serving Size 937g

Amount per Serving

Calories 643 19% of calories from fat