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Where is Southamton?

Updated: 12/24/2022
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12y ago

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If in the United Kingdom, in the county of Hampshire on the south coast

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Q: Where is Southamton?
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Ingredients1 1/2 lb Grouper, Wahoo, or other2 ea Potatoes, large1 x -firm fish1 x Celery, onion, carrot,2 ea Tomatoes, large1 x -and leek, cut rough to1 ea Onion, large1 x -make stock1 x Bay leaf, peppercorns, thyme2 ea Stalks celery1 ea Carrot, large1 ea Green pepper, large4 oz Butter4 oz Flour3 oz Tomato paste2 oz Black rum2 oz Sherry peppers (liquid), or1 x Salt and pepper to taste1 x -substitute 1 chili pepperTo a stockpot with 4 qts. water add whole fish plus vegetables and herbs for stock. Bring to a boil, skimming off any scum from surface. Let simmer for 20 to 25 minutes. While it is cooking, dice the rest of the vegetables to 1/2 . Strain and set aside both the stock and the fish. When fish are cool, remove skin and discard, then remove and set aside all meat from fish carcasses. In the cleaned stockpot melt the butter and add the diced vegetables. Saute over medium heat for about 5 minutes. Add flour and stir for about 2 minutes on low heat. Slowly add fish stock, whisking to blend vegetable mixture to a smooth consistency. Bring to a boil and add tomato paste. Reduce heat and let simmer for 45 to 50 minutes. Just before it has cooked for 45 minutes, add fish, sherry peppers, and rum. Season to taste.


Bermuda Fish Chowder 2The Reefs, Southamton, Bermuda?

Ingredients1 1/2 lb Grouper, Wahoo, or otherfirm fish Celery, onion, carrot, -and leek, cut rough to -make stock Bay leaf, peppercorns, thyme 1 ea Carrot, large1 ea Green pepper, large2 ea Potatoes, large2 ea Tomatoes, large1 ea Onion, large2 ea Stalks celery4 oz Butter4 oz Flour3 oz Tomato paste2 oz Black rum1 x Salt and pepper to taste2 oz Sherry peppers (liquid), orsubstitute 1 chili pepperTo a stockpot with 4 qts. water add whole fish plus vegetables and herbs for stock. Bring to a boil, skimming off any scum from surface. Let simmer for 20 to 25 minutes. While it is cooking, dice the rest of the vegetables to 1/2 . Strain and set aside both the stock and the fish. When fish are cool, remove skin and discard, then remove and set aside all meat from fish carcasses. In the cleaned stockpot melt the butter and add the diced vegetables. Saute over medium heat for about 5 minutes. Add flour and stir for about 2 minutes on low heat. Slowly add fish stock, whisking to blend vegetable mixture to a smooth consistency. Bring to a boil and add tomato paste. Reduce heat and let simmer for 45 to 50 minutes. Just before it has cooked for 45 minutes, add fish, sherry peppers, and rum. Season to taste.