I got this recipe off a Bermuda sherry pepper sauce years ago and just love it. As a word of advice don't use shellfish like shrimp or scallops because they get tough. I forgot to add the water once & it still turned out great, so I guess the water requirement depends on if you like your chowder like a soup or a stew. The original recipe called for 4 quarts of water and 10oz beef broth.. I changed it to how I like it.. so feel free to switch it up!
4 cups water
3 lbs fresh fish filets ( I use salmon & tilapia or mahi)
1/2 tsp thyme
2 bay leaves
1/2 tsp peppercorns (or ground for milder)
Red pepper flakes if you can handle it :)
1/4 tsp ground cloves
3 tbs butter (or EVOO is even better)
3 lg onions, chopped
8 celery stalks, chopped
1 garlic clove, chopped ( I use 3)
3 green peppers, chopped
1 lg can whole tom (28 oz)
1 can (10 oz) diced tomatoes
1 carton (32oz) beef broth
1 cup ketchup
2 tbsp worcestershire sauce
Juice of 1 lemon (or 2 tsp lemon juice)
2 lbs potatoes, peeled and diced (about 5)
6 carrots, peeled and diced
Lightly parboil potatoes and carrots, set aside. In a large pot saute garlic, onions, celery and peppers till slightly tender. Add tomatoes (use large ladle to smush them while cooking), broth, water & remaining spices & ingredients (excluding potatoes, carrots & fish). Simmer 30 minutes. Add de-skinned & chopped chunks of fish fillets (will break up when cooking) and now the potatoes and carrots. Cook for another 30 minutes. You will see the fish breaking apart when you stir.. there is your cue it's ready! Soooo sooo good & healthy to boot!
