Replies to post #10606 on Castle Brands Board (ROX)

[FUNMAN]

Bermuda-style Fish Chowder with Goslings Black Seal Rum

Learn how to make Bermuda-style Fish Chowder (a key ingredient is Goslings Black Seal Rum - twice!) in this lesson from Chef Sully of Gulf Stream Bar & Grille in Rhode Island.

Watch the video of how to make it here:

http://wpri.com/2016/07/19/in-the-kitchen-bermuda-fish-chowder/

Thanks to Discover Newport, Owner/Chef Michael “Sully” Sullivan of Gulf Stream Bar and Grille, joined us in The Rhode Show kitchen to show us how to make their Bermuda Fish Chowder.

Ingredients:

3 Haddock Fillets
1 lg. Vidalia onion, chopped
3 stalks celery, chopped
1 each red and green pepper, chopped
3 cloves garlic, chopped
Olive oil
3 sprigs fresh thyme
1- 28 oz. can stewed tomatoes
1- 32 oz. beef broth
1 cup white wine
1/2 cup sherry
4 oz. Gosling’s Black Seal Rum
2 tbsp beef glace
4 tbsp Worcestershire
2 bay leaves
3 dashes Outerbridge’s Original Sherry Pepper Sauce

Directions:

1) Saute onion, pepper, celery and garlic in olive oil until translucent.

2) Add the stewed tomatoes, beef broth, wine, sherry, bay leaf, Worcestershire and thyme.

3) Let simmer for 30-40 minutes.

4) Add the haddock, Gosling’s and sherry pepper sauce and let simmer for 1- 1 1/2 hours.

5) Stir occasionally to break down the fish until flaky.

Serve with a shot of Gosling’s Black Seal Rum and Outerbridge’s Sherry Pepper Sauce.