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While standard fish chowder is considered the national dish of Bermuda, this hogfish stew really should be. Have you seen the size of the hogs in Bermuda? We rest our case. This recipe pairs perfectly with a Bermuda Rum Swizzle.
Ingredients | Serves 4
- 2 lbs. hogfish, cleaned and skinned
- 2 yellow onions, sliced
- 2 tsp. garlic, minced
- 2 bay leaves
- 1 sprig fresh thyme
- 2 Tbsp. Italian parsley, chopped and divided
- 1 jalapeño pepper, seeded and chopped
- 4 potatoes, peeled and cubed
- 1 quart fish stock
- 1 tsp. lemon zest
- ¼ cup extra-virgin olive oil
- Salt and pepper, to taste
- Flour, for dredging
Preparation
- Clean, skin and debone the hogfish; season with salt and pepper, and dredge in flour.
- Add oil to a deep pan or pot, and fry fish for one minute on each side; remove fish to a plate and set aside.
- In the same pan, add onion slices and a pinch of salt, and saute until translucent but not brown.
- Add bay leaves, thyme, pepper, lemon zest and minced garlic; then add the potatoes and fish stock.
- Cover and simmer until the potatoes are almost tender to the touch, approximately 12 minutes.
- Add the fish and parsley, and adjust the amount of fish stock if needed. Cover and simmer six minutes.
- Check the seasoning to taste, and adjust if needed.
- Once the hogfish is cooked, continue to simmer for another three minutes. The fish should feel like soft butter when poked with a toothpick. Cooking time will vary based on the thickness of the fish.
- Remove to a shallow bowl, garnish with chopped parsley, and serve warm.
