Traditional Bermudian Fish Chowder - | WBTV Charlotte

Traditional Bermudian Fish Chowder

Presented by Chef Clark Barlowe, Heirloom Restaurant

Ingredients:

Whole Grouper Body Filets Removed(Offered free by most fish butchers)

3 Gallons Water

Head of Garlic

5-6 Carrots

Onions

5-6 Red Potatoes

2T Olive Oil

32oz Can of Whole Tomatoes

2 Tbsp Fresh Thyme

3T Queen's Charlotte Rum

3T Sherry Peppers (Recipe Follows)

2T Tomato Powder

1 Cup Heavy Cream

1T Buttermilk

Baguette

To Salt & Pepper

Method of Preparation:

1.  In a stainless steel bowl combine buttermilk and heavy cream covered and allow to sit at room temperature overnight.

2.  The next day check mixture for quality, should resemble sour cream in all aspects but will possibly be slightly watery in comparison, strain off excess liquid and puree with canned San Marzano tomatoes.

3.  In a large pot add grouper body and water and bring to a simmer for 1-2 hours.

4.  Strain grouper stock and pick meat off grouper body.

5.  If you would prefer purchase cod filets (1.5#) and fish stock (4 Quarts) and skip grouper stock steps above.

6.  Dice potatoes (skin on), carrots, onion, and celery in a large dice and peel garlic.  Roast vegetables in olive oil in a large pot to obtain browning.

7.  When potatoes are slightly brown add canned tomatoes and fresh thyme then grouper stock, grouper meat, and thyme.

8.  Simmer slowly for 1-2 hours, puree loosely with immersion blender, add sherry peppers, rum, and season with salt and pepper.

9.  Grill a slice of baguette and rub with garlic clove.

10.  Garnish soup with baguette, San Marzano crème fraiche, and sunflower shoots if available.

Heirloom Restaurant is located at 8470 Bellhaven Blvd. in Charlotte, NC.  704.595.7710 www.heirloomrestaurantnc.com

 

 

 

 

 


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