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Bermuda Grouper Chowder

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Recipe

Bermuda Grouper Chowder recipe

 

Yield

6 servings

Prep

20 min

Cook

80 min

Ready

2 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 ½ pounds grouper
*
1 x bay leaves
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1 each carrots
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1 each green bell peppers
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2 each potatoes
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2 each tomatoes
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1 each onions
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2 each celery stalks
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4 ounces butter
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4 ounces all-purpose flour
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3 ounces tomato paste
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2 ounces rum
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Ingredients

Amount Measure Ingredient Features
680.4 g grouper
*
1 x bay leaves
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1 each carrots
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1 each green bell peppers
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2 each potatoes
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2 each tomatoes
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1 each onions
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2 each celery stalks
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115.6 ml/g butter
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115.6 ml/g all-purpose flour
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86.7 ml/g tomato paste
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57.8 ml/g rum
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Directions

To a stockpot with 4 qts. water add whole fish plus vegetables and herbs for stock.

Bring to a boil, skimming off any scum from surface.

Let simmer for 20 to 25 minutes.

While it is cooking, dice the rest of the vegetables to ½ inch Strain and set aside both the stock and the fish.

When fish are cool, remove skin and discard, then remove and set aside all meat from fish carcasses.

In the cleaned stockpot melt the butter and add the diced vegetables. Sauté over medium heat for about 5 minutes.

Add flour and stir for about 2 minutes on low heat.

Slowly add fish stock, whisking to blend vegetable mixture to a smooth consistency.

Bring to a boil and add tomato paste.

Reduce heat and let simmer for 45 to 50 minutes.

Just before it has cooked for 45 minutes, add fish, sherry peppers, and rum. Season to taste.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 212g (7.5 oz)
Amount per Serving
Calories 27751% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 10g 48%
Trans Fat 0g
Cholesterol 40mg 13%
Sodium 147mg 6%
Total Carbohydrate 9g 9%
Dietary Fiber 4g 14%
Sugars g
Protein 8g
Vitamin A 58% Vitamin C 52%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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