I Love Wet Food!

I am happy to say that soups, chowders and broths of all kinds are my favorites, so for week #39 of my “52 In 22” cooking challenge, I am going to make my favorite chowder of all!

A Traditional Bermuda Fish Chowder!

My wife Alex and I went to Bermuda several times, and we love the island, especially their use of “conch” AKA “scungilli” – which I have cooked with many times, and their incredible Bermuda Fish Chowder recipe!

I bought this cookbook when we were there, and I love this recipe because it utilizes Outerbridge’s Original Sherry Peppers Sauce – and Rum!

Here are the ingredients for “Bermuda Fish Chowder!”

The recipe follows, but first, I decided to reiterate why I love this recipe so much:

Now that we have my love of the ingredients known, here something else to know.

The recipe calls for 5 pounds of fish – here’s where they ask you to remember the golden rule: “GIGO!” That’s means “garbage in, garbage out.” So use good fish! Snapper, halibut, sea bass, tilapia – as much as you want for a meaty delicious soup!

3-1/2 quarts water

2 cups chopped onions

1 cup chopped celeery

1 cup diced carrots

clove, allspice, thyme,currypowder

3 cups diced potatoes

1/2 cup butter

28 oz. whole chopped tomatoes

12 oz. beef broth

salt, pepper and garlic to taste

2 oz. Rum

Outerbridge’s Original Sherry Peppers sauce

Saute all vegetables for ten minutes in butter. As some of you know, I like to “jazz” up my recipes, so I added some frozen roasted corn to the recipe:

I added the diced potatoes for a few minutes, then it was time for the tomatoes:

Add tomatoes and simmer 5 more minutes.

Add all of the remaining ingredients except the sherry peppers and rum – and have a nice drink with the rum I you like – and ease those fish filets into the rich sauce…

Bring to a gentle boil and simmer for a half hour….have another drink if you like – seriously – I’ll explain:

then, the fun part – add your Sherry Peppers and your rum into the mix and let it simmer for a half hour more…

The recipe says you can refrigerate this for a day or two and the flavors will really come together – but I’m hungry now, so with a bit of parsley on top, here is the finished dish – with a cameo from Elvis Presley!

This is a terrific fish chowder! I love the pop of sherry pepper flavor, and of course the smoothness of the rum – and all of the vegetables and fish make it a healthy meal as well!

Growing up in Seattle, I ate a lot of seafood, and I enjoy cooking with it as well, as you can see here with these fish tacos:

These are also delicious and easy, and you can see the entire recipe by clicking on my story here:

Speaking of healthy, I also mad a terrific Turkey Chili thanks to Weight Watchers!

One unique ingredient really makes the difference – click here for the entire recipe!

I also like to try food from around the world, which is how I make Vietnamese pancakes!

Click here for the recipe!

Speaking of cooking around the world, remember when I made a Macau Meatloaf with a bacon wrap?

This is a delicious treat that presents well – here’s the recipe!

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As for my “52 Cookbooks 52 Recipes” challenge, I am sharing and storing all of these recipes on my food website “Bite! Eat! Repeat!” – it’s your site for all things food – if you like what you see, please click on my link and follow this blog as well!

https://biteeatrepeat.com

Let me know what you think of my “52 In 22” challenge!

If you like the story, share it with friends on social media! Thanks!

Categories: Art, cookbooks, Exotic Travel, Food, food blog, Food Review, Recipes, Travel, Travel Adventures, Travel Memoir, Wacky Food

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