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Bermuda Fish Head Chowder

 

Bermuda Fish Head Chowder recipe
125

Yield

8

servings

Prep

10

min

Cook

45

min

Ready

1

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

3 pounds fish
heads
2 medium celery stalks
chopped
*
2 medium carrots
chopped
1 small onions
sliced
½ each lemon
sliced
1 teaspoon salt
½ teaspoon black peppercorns
whole
1 ½ each bay leaves
*
5 ⅓ cups water
1 pound red snapper fillets
2 tablespoons butter
2 medium celery stalks
chopped
*
1 medium carrots
chopped
1 medium onions
chopped
9 ounces tomatoes
chopped
1 ¼ cups white wine
dry
*
2 teaspoons lemon juice
1 ⅓ teaspoons tomato paste
½ teaspoon paprika
½ teaspoon thyme
ground
*
¼ teaspoon white pepper
freshly ground
*
¼ teaspoon red hot pepper sauce
*
1 pinch cinnamon
*
2 tablespoons sherry
dry

Directions

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 468g (16.5 oz)
Amount per Serving
Calories 64319% of calories from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 5g 27%
Trans Fat 0g
Cholesterol 354mg 118%
Sodium 1239mg 52%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 12%
Sugars g
Protein 223g
Vitamin A 179% Vitamin C 31%
Calcium 30% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

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