This is the perfect chowder for a cold Bermuda night…not that we ever have one of those.

1.82KG / 4LBS fresh fish (boneless), or 1.82KG / 4LBS of fish bits
2 whole green peppers
2 whole red peppers
3 leeks
1 medium onion
1/2 bunch of fresh parsley
.22KG / .5LBS of fresh carrots
2 cloves of garlic
1/2 teaspoon olive oil
1 celery heart
1/2 teaspoon saffron
2 soupspoons of curry powder
3 soupspoons of Worcestershire sauce
6oz. of ketchup
3oz. of tomato paste
10oz. of sherry peppers
1 tomato, peeled and chopped
Bermuda black rum

First, remove the seeds from the peppers and quarter them. Clean the leeks, carrots, celery and parsley. Except for the peppers, chop all the vegetables very fine, including the garlic; you may use a food processor to help speed up this operation.

Pour olive oil and all the chopped vegetables into a large pot over medium heat. Cook until limp, but not brown. Add the fish and keep cooking for an additional ten minutes.

Stir the chowder with a wooden spatula to make sure the bottom of the pot won’t burn. Then add the Bermuda black rum, sherry peppers, saffron, curry powder, Worcestershire sauce, tomato paste, ketchup and peeled chopped tomato. Add salt and pepper to taste.

While cooking, break fish in small bits with a whisk. Simmer slowly for one and a half hours.

Hint: For spicier chowder, add more black rum and sherry peppers as desired.