Prepare Fish Stock (see recipe below).
In a large frying pan, melt butter and oil together. Briefly saute onions, celery, garlic, and green peppers until the onions are soft and opaque. Add tomatoes and beef consommand simmer, covered, for 30 minutes.
Transfer the vegetable mixture to the simmering Fish Stock; add catsup, parsley, Worcestershire sauce, lemon juice, potatoes, and carrots. Simmer chowder very slowly for at least 1 hour, or up to 3 hours, stirring every 30 minutes. Adjust seasoning to your taste. Before serving, remove bay leaves.
Serve soup piping hot and pass around Outerbridge’s Original Sherry Peppers Sauce and Gosling’s Black Seal rum (or a similar good quality dark rum) so guests can add a few dashes of each to their bowls of soup.
Makes a large pot of soup.
In a large heavy soup pot over medium-high heat, add water, fish fillets, salt, thyme, bay leaves, peppercorns, and cloves. Bring just to a boil; reduce heat and let simmer approximately 30 to 45 minutes. NOTE: Skim off any scum that forms on the surface and discard.
* To easily prepare the tomatoes, use a sharp knife and cut the tomatoes while still in the can.
Bermuda Fish Chowder Recipe: https://whatscookingamerica.net/history/chowder/bermudafishchowder.htm