Wazs' Bermuda Fish Chowder

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 1 (16 ounce) can tomato paste
• 1 (16 ounce) can tomato puree
• 3 quarts fish bouillon cubes
• 2 large bermuda onions, minced
• 6 -8 stalks celery, minced
• 4 carrots, minced
• 6 ounces outerbridges sherry pepper sauce (or other good brand)
• 2 ounces goslings black seal rum (or other good rum)
• 3 -3 1/2 lbs fresh light meat fish (like wahoo, bonito, amberjack or even frozen cod)
• 2 ounces crushed garlic
• 1/2 ounce leaf oregano
• 1/2 ounce dried leaf basil
• 1/2 ounce crushed black peppercorns
• salt, to taste
• granulated sugar, to taste

Recipe

• 1 saute the onions, carrots and the celery with the fish until the fish until the fish is cooked to the point that it breaks up.
• 2 add the rum, the sherry peppers sauce, the peppercorns, the garlic and the herbs and stir. let it simmer for 2 minutes.
• 3 then add the tomato products and the fish bouillon.
• 4 simmer for about 30 minutes.
• 5 while you are simmering it helps to mix with a whisk to ensure all the fish breaks up.
• 6 (that is of course optional for the people that would like larger pieces of fish).
• 7 bermuda fish chowder is traditionally served with more black rum and sherry pepper sauce to be added to suit the taste of the individual eating it.