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Here is the classic recipe for Bermuda Fish Chowder, the ultimate national comfort food. The secret to its unique, deeply savory flavor lies in the finishing touches: local black rum and sherry peppers.
Classic Bermuda Fish Chowder
- Prep time: 20 minutes | Cook time: 1 hour 30 minutes | Servings: 6–8
Ingredients
The Base & Vegetables:
- 2 tbsp vegetable oil or butter
- 1 large yellow onion, chopped
- 2 celery stalks, chopped
- 1 large green bell pepper, chopped
- 3 cloves garlic, minced
- 1 can (400g) diced tomatoes
- 2 tbsp tomato paste
- 950ml beef stock (traditional for depth) or rich fish stock
- 3 medium potatoes, peeled and diced
- 2 bay leaves
- 1 tsp dried thyme
- ½ tsp ground allspice
- Salt and freshly cracked black pepper to taste
The Fish:
- 700g firm white fish fillets (traditionally local wahoo, rockfish, or cod), cut into large chunks
The Essential Finish (To Taste):
- Goslings Black Seal Rum (or any dark, dark molasses rum)
- Sherry Pepper Sauce (or a few dashes of hot sauce mixed with a splash of dry sherry)
Instructions
- Sauté the Aromatics: Heat the oil or butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the onion, celery, bell pepper, and garlic. Cook for 5–7 minutes until the vegetables start to soften.
- Build the Broth: Stir in the tomato paste, letting it darken slightly for a minute. Add the diced tomatoes, beef (or fish) stock, bay leaves, thyme, and allspice. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 minutes to let the flavors develop.
- Add Potatoes: Stir in the diced potatoes and continue to simmer covered for another 15 minutes, or until the potatoes are just fork-tender.
- Poach the Fish: Add the chunks of white fish to the pot. Simmer gently for 10–12 minutes. As the fish cooks, use a wooden spoon to gently break the fillets apart so the fish flakes and incorporates beautifully throughout the thick broth.
- Season and Simmer: Season generously with salt and black pepper. Remove the bay leaves. For the best flavor, turn the heat to low and let it barely simmer for another 20 minutes (Bermudians often let a giant pot simmer all day!).
- Serve and Customize: Ladle the hot, steaming chowder into bowls. Crucially, serve the dark rum and sherry peppers at the table. Everyone should stir in a teaspoon (or a heavy splash!) of each right into their bowl before eating.
Would you like to know where to buy authentic sherry peppers online, or are you interested in a recipe for the famous Bermuda Fish Sandwich on raisin bread instead?
