Feltham - Chowders and soups: 50 recipes for the home chef

Serves 46 A taste of the Islands, this chowder is very hot and very spicy, with a touch of the rum for which the Caribbean is so well known. 3 slices bacon, diced 1 tablespoon bacon fat 1/4 cup diced onion 2 cloves garlic, crushed 1/4 cup diced celery 1/2 cup diced potato 2 sweet red peppers, seeded and finely chopped 1 jalapeo pepper, seeded and minced 14 Scotch bonnet pepper, finely chopped 1/4 pound raw haddock fillets, cubed 1/4 pound raw hake fillets, cubed 1/2 pound raw shrimp, peeled and deveined 1/2 pound cooked, shucked mussels 1 cup fish stock (see page 79) 2 cups canned whole tomatoes, roughly chopped 1 tablespoon tomato paste 1/4 cup lime juice 2 ounces dark rum 1/4 teaspoon dried thyme 1/4 teaspoon paprika 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon cinnamon 1 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons chopped cilantro Cook bacon in a large, heavy-bottomed pot over medium heat just until crisp. Drain fat, reserving 1 tablespoon, and set bacon aside. Return fat to pan. Add onion, garlic, celery, and potato, and cook until softened, stirring occasionally.

Add red peppers, jalapeo pepper, and Scotch bonnet pepper and stir 12 minutes. Add haddock, hake, and shrimp, cooking just until fish is opaque. Add mussels, fish stock, canned tomatoes, tomato paste, lime juice, and dark rum and bring to a boil. Reduce heat to a simmer and add thyme, paprika, nutmeg, cinnamon, salt, black pepper, and cilantro. Simmer 68 minutes before serving.