want the real thing, then visit him! *** BERMUDA CONCH CHOWDER 4 ozs. salt pork (or bacon) 2 medium onions 2 sticks celery 1 green pepper 2 medium tomatoes, peeled and seeds removed 1 medium potato 4 ozs. butter 3 ozs. flour 1 lb. diced conch 2 cup coffee cream 1 tsp. thyme 1 tsp. chopped parsley pinch of sage pinch of cayenne salt to taste DICE the salt pork, onions, celery, green pepper, tomatoes and potato in 1 inch squares. Saute the salt pork in butter for two minutes, then add all the diced ingredients except the tomatoes. Saute gently for five minutes without allowing to brown. Sprinkle the flour over the sauteed ingredients.

When flour has absorbed the moisture, add the pre-heated stock stirring well to prevent lumps. When vegetables are tender, add the remaining ingredients and seasonings and let simmer for 5 minutes.

The above recipe serves 6 persons.

*** CONCH STEW 2 medium-sized conch shells 1 lb. salt pork 1 large Bermuda onion, chopped 1 cup water 2 large Bermuda onions 2 large carrots 2 large potatoes small piece of fresh thyme sprig of parsley 2 tablespoons flour 2 tablespoons ketchup 1 tablespoon Worcestershire sauce 1 teaspoon vinegar 1 teaspoon pepper 1 cup black rum or sherry STAND conch shells in an inch of boiling water until the meat leaves the shells. Use only the white meat; cut it in cubes. Cut salt pork in cubes and place in pressure cooker. Add chopped onion and fry until golden. Then add conch meat. Cover with 1 cup water and cook under pressure for 30 minutes.

Reduce pressure.

Remove cover and add vegetables cut in cubes, thyme and parsley. Cover with water and cook under pressure for another 5 minutes. Reduce pressure.

Remove cover and thicken gravy with flour. Remove thyme and parsley. Add remaining ingredients. Serve hot with boiled rice.

*** BERMUDA FISH CHOWDER 1 large rockfish head or 3 or 4 small ones 2 lbs. fresh fish salt sprig of thyme bay leaf whole cloves peppercorns 1 lb. salt pork, diced 2 onions, chopped 6 stalks celery, cropped 1 green pepper, cropped 1 tin of tomatoes 1 tin of consomme 1 bottle of ketchup 6 sprigs parsley, minced worcestershire sauce pinch of curry powder lemon rum and sherry PLACE fish heads and fish in a large pot. Add water to cover, as well as salt, thyme, bay leaf, cloves and peppercorns. Simmer at least an hour. Then remove bones and skin and flake the fish into shreds.

In a separate saucepan, fry salt pork with onions, celery and green pepper.

Then add tomatoes, consomme, ketchup, parsley, Worcestershire sauce and curry powder. Simmer to blend flavours. Add this mixture to the fish stock. Thicken the chowder slightly with flour or cornstarch. Colour with gravy browning.

Simmer about 15 minutes longer. Just before serving, add a squeeze of lemon and rum and sherry to taste.

All above recipes from What's Cooking in Bermuda by Betsy Ross.

*** FRIED FISH 3-4 lbs. fish files lemon juice salt, pepper and paprika (to taste) 4 eggs beaten in a little milk 1 cup flour 1 cup bread crumbs cooking oil SQUEEZE lemon juice over fish and set aside for about 20 minutes.

Sprinkle with salt, pepper and paprika.

Dip fish in egg and milk then into mixture of flour and bread crumbs. Fry in hot oil until golden.

Serve with Tartar Sauce.

*** TARTAR SAUCE 1 cup mayonnaise 1 tbs. lemon juice 2 tsp. grated onion 1 tbs. drained capers 1 cup drained sweet relish 1 tsp. salt MIX all ingredients together. Cover and chill.

*** MUSSEL PIE 1 quart mussels 1 small green paw paw (seeded, peeled and sliced) 2 onions (chopped) 3 potatoes (diced) 4 strips of bacon (cut in pieces) 1 tbs. lemon juice 1 tbs. curry powder 1 pkg. frozen mixed vegetables (cooked and drained) sprig of thyme 1 tsp pepper 1 tsp. salt ENOUGH pastry for 10 inch double crust pie shell.

Mussels are usually purchased steamed and shelled. Rinse them in cold water and check for any remaining pieces of shell.

Cook mussels in a pressure cooked for about 6 minutes or simmer in a pot for about 20 minutes with green paw paw.

Fry bacon pieces until brown. Remove and reserve. Add onions and potatoes to the bacon grease. Fry until onions are golden. Add curry powder and all seasonings. Add mussels and some of the liquid mussels were cooked in. Cook until potatoes are tender.

If you like mixed vegetables add them now.

Allow the mussel stew to cool before pouring into pastry lined dish. Cover with another layer of pastry.

Bake at 375 degrees F until pastry is brown.

Serve with white rice.

Recipes from The Bermuda Cookbook by Cecille Snaith-Simmons.