Bermuda Fish Chowder

Name: Bermuda Fish Chowder
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 serving
Cuisine: British
Ingredients: 1 tbsp butter; 50 g onion; 40 g celery; 40 g carrot; 1 clove garlic; 1 tbsp tomato purée; 0.25 tsp curry powder; 1 pinch ground allspice; 2 sprigs fresh thyme; 1 bay leaf; 80 g chopped tinned tomatoes; 300 ml fish stock; 70 g waxy potato; 120 g firm white fish fillet; 1 tsp Worcestershire sauce; 1 tbsp black rum; 1 tsp sherry peppers sauce; 1 tsp lemon juice; salt; black pepper

Bermuda's national soup: a dark, spiced fish broth thickened with tomato and potato, simmered with allspice and curry, and finished at the table with black rum and sherry peppers sauce.

Snacks Lunch & dinner Pescatarian 25g+ protein 8g+ fibre

55 min15 prep · 40 cookEasy405 kcalper serving

Method

Melt 1 tbsp of butter in a heavy-based saucepan over a medium-low heat. Add 50 g of finely chopped onion, 40 g of finely chopped celery and 40 g of finely diced carrot with a pinch of salt and sweat for 8 minutes, stirring, until soft and translucent but not coloured.
Stir in 1 clove of crushed garlic, 1 tbsp of tomato purée, 0.25 tsp of curry powder and 1 pinch of ground allspice. Cook for 2 minutes, stirring constantly, until the purée darkens to brick red and smells toasted — this is what gives the chowder its colour.
Pour in 80 g of chopped tomatoes and 300 ml of fish stock, scraping the base of the pan clean. Add 70 g of diced potato, 2 sprigs of thyme and 1 bay leaf and bring to a bare simmer.