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Fish Chowder
1 cup sherry
6 small hot peppers
4-6 medium fish fillets
4 qts. water
salt
pepper
thyme
bay leaves
peppercorns
ground cloves
garlic
3 large onions, chopped
8 celery stalks, chopped
1 clove garlic, crushed
2 green peppers, chopped
1-lb. crushed tomatoes
10-oz. can consomme`
1 cup ketchup
8 sprigs parsley
2 T. Worcesteshire sauce
2 T. lemon juice
2 lbs. potatoes, peeled, diced
6 carrots, chopped
Dark rum
Prepare sherry pepper sauce by combining sherry and hot peppers. Put
in bottle; set aside. Simmer fish in water with salt, pepper, thyme, bay
leaves, peppercorns, ground cloves, and garlic. In skillet, saute`
onions, celery, garlic and green peppers. Add crushed tomatoes and
consomme`. Simmer 30 minutes. Add fish, ketchup, parsley,
Worcestershire, lemon juice, potatoes, carrots, dark rum, and sherry pepper
juice. Cook for 3 1/2 hours. Put fish in pot of water and spices.
Boil until fish flakes. Strain fish in strainer. Flake fish
back unto broth, blend and return to pot. Enjoy!!!!!!
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