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Рецепт Bermuda Fish Chowder

by Global Cookbook

Ингредиенты

3 lb Fish heads from non-oily fish, cut into 2" pcs 2 med Celery stalks, minced 2 med Carrots, minced 1 sm Onion, sliced 1/2 x Lemon, sliced 1 tsp Salt 1/2 tsp Whole black peppercorns 1 1/2 x Bay leaves 5 1/3 c. Water 1 lb Red snapper 2 Tbsp. Butter 2 med Celery stalks, minced 1 med Carrot, minced 1 med Onion, minced

9 ounce Tomatoes, peeled, seeded and minced 1 1/4 c. Dry white wine 2 tsp Fresh lemon juice 1 1/3 tsp Tomato paste 1/2 tsp Paprika 1/2 tsp Grnd thyme 1/4 tsp Freshly grnd white pepper 1/4 tsp Warm pepper sauce 1 x Bay leaf 1 pch Cinnamon 1 pch Freshly grated nutmeg 2 Tbsp. Dry sherry 1 Tbsp. Dark rum

Инструкции

1. Combine first 8 ingredients in large pot. Add in water. Bring to boil, skimming surface occasionally. Reduce heat and simmer 20 min, skimming surface occasionally. Add in fish fillets and cook till opaque, about 5 min. Remove fish fillets using slotted spoon and flake slightly, then set aside. Strain stock through fine sieve; don't press on solids. Return stock to pot and simmer gently till reduced to 5 c., about 5 min.
2. Meanwhile, heat butter in heavy large saucepan over medium-high heat.
3. Add in 2 celery stalks, 1 carrot and 1 minced onion and cook till vegetables begin to soften, stirring frequently, about 8 min. Fold in all other ingredients except sherry and rum. Add in stock and bring to boil. Reduce heat and simmer 20 min.
4. Throw away bay leaf. Fold in sherry and rum (or possibly use sherry pepper sauce).
5. Add in fish, and serve immediately. (Note: The Bermudians add in sherry peppers at the table.)

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