Bermuda Fish Chowder

By es123

When WABC-TV visited gourmet's test kitchens several months ago, the cameraman, Fred Mason of Teaneck, New Jersey, said we had to try his Bermuda fish chowder. He usually makes it for a crowd-you should double the recipe if you want to serve this robust fish stew at a party. Though cooking seafood for a long time may seem unusual, it is traditional for a Bermuda-style chowder, and we think you'll agree with Mason (and with us) that this chowder is first-rate. The special pepper sauce that completes the dish will transport you to the island.
In Bermuda, fish chowder is spiked with local rum-usually Gosling's Black Seal. And the finishing touch is Sherry pepper sauce, a Bermudian condiment.

Ingredients

• 1 medium onion chopped
• 1 green bell pepper chopped
• 1 leek (white and pale green parts only), chopped
• 2 carrots, chopped
• 1 celery rib chopped
• 1 medium tomato peeled, seeded, and chopped
• 2 large garlic cloves minced
• 3 tablespoons unsalted butter
• 3 cups fish stock or bottled clam juice
• 5 cups water
• 2 1/4 pounds mixed white fish fillets such as cod grouper, tilefish, and snapper, skin and bones removed
• 1/4 cup tomato paste
• 1 bay leaf
• 1 teaspoon whole allspice tied in a cheesecloth bag
• 1/2 teaspoon dried thyme crumbled
• 1 teaspoon hot pepper sauce or to taste
• 3 tablespoons cornstarch stirred together with 3 tablespoons wa
• 12 small hard-shell clams such as littlenecks scrubbed
• 1 pound medium shrimp shelled and de-veined
• 2 to 3 tablespoons Worcestershire sauce
• 1/4 cup dark rum or to taste
• 2 tablespoons Sherry pepper sauce

Details

Servings 8

Preparation

Step 1

Cook onion, bell pepper, leek, carrots, celery, chopped tomato, and garlic in butter in a 6-quart wide heavy pot over moderate heat, stirring frequently, until softened, about 10 minutes. Stir in stock and water and bring to a boil. Reduce heat and simmer briskly, uncovered, 20 minutes.
Stir in fish, tomato paste, bay leaf, cheesecloth bag of allspice, thyme, hot pepper sauce, and salt and pepper to taste. Simmer 20 minutes (fish will break up), then re-stir cornstarch mixture and stir into chowder. Simmer, stirring occasionally, until thickened, about 2 minutes.
Stir in clams, shrimp, Worcestershire sauce, and rum and gently simmer 30 minutes. Remove from heat and let chowder stand, covered, 1 hour. Gently return to a simmer and stir in Sherry pepper sauce.