ermuda is known for its “Fish Chowder’, and is considered the National dish. Its basic ingredients are fish, tomatoes and onions, seasoned with black rum and "Sherry Pepper Sauce".

Ingredients

· 3 pounds fish heads

· 8 medium celery stalks, chopped

· 4 medium carrots, chopped

· 3 Large onions, chopped

· 1/2 lemon, sliced

· 1 teaspoon salt

· 1/2 teaspoon whole black peppercorns

· 1 1/2 bay leaves

· 5 1/2 cups cold water

· 1 pound red snapper or other firm-fleshed white fish fillets

· 2 tablespoons butter

· 9 ounces tomatoes, peeled, seeded and chopped

· 1 1/4 cup dry white wine

· 2 teaspoons fresh lemon juice

· 1 1/2 teaspoons tomato paste

· 1/2 teaspoon paprika

· 1/2 teaspoon ground thyme

· 1/4 teaspoon freshly ground white pepper

· 1/4 teaspoon hot pepper sauce

· 1 bay leaf

· Pinch of cinnamon

· Pinch of freshly grated nutmeg

· 2 tablespoons dry Sherry

· 1 tablespoon dark rum

Direction

1. In a large pot put water fish fillets, salt, and spices. Bring to a boil and let simmer for 30-45 minutes.

2. In a frying pan melt butter and oil and sauté onions, celery, garlic, and green peppers. Add tomatoes and consommé and simmer for 30 minutes.

3. Transfer this mixture to the fish stock and add remaining ingredients. Simmer partially covered for 2 hours. Adjust seasoning to your liking.

4. Serve piping hot and pass around Outerbridge’s Original Sherry Peppers Sauce and, if you please, Gosling’s Black Seal Rum for dashing.

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