Years ago when I visited the beautiful Island of Bermuda with the pink sands and turquoise water, I discovered that they have an amazing food culture. The hotels and restaurants all have really top notch food and service to match.

With that in mind I was quite surprised at being served what looked like a vegetable beef soup in one of Hamiltons best restaurants. I asked the waiter if this was the fish chowder I had ordered and he replied “yes” as he set down a bottle of Outerbridges hot sherry pepper sauce and a cruet of Goslings black seal rum next to my plate. OK I thought to myself, but when I tasted it I was amazed. Sometimes the flavors bring you where you have not travelled before and this was it.

I had the soup several more times at different establishments before leaving the island of 25 mph speed limit where everyone waves. Upon my return home I was possessed with the goal of recreating the soup. With me returned a bottle of Outerbridges hot sherry pepper sauce and I was able to procure some Goslings black seal rum. Now the only challenge was the rest of the soup, one of the waiters on the island kindly shared that they always used tuna as one of the fish selections part of the soup and searching the internet during it’s stone age I was able to track down a few recipes. Over the years of tweaking the recipe I have arrived at this one which I find quite serviceable. I hope you will enjoy it.

Bermuda fish chowder

0 from 0 votes

Recipe by admin

Servings

4-6

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

kcal

Total time

0

minutes

A wonderful soup that is Bermudas national dish, quite surprising in color and taste – in a great way.

Ingredients

• 4 cups 4 fish stock

• 3/4 lbs 3/4 fish – firm like monkfish, usually tuna, and others

• 1.5 Tbs 1.5 olive oil

• 1.25 cups 1.25 bermuda onions (red onions)

• 1 cups 1 celery

• 1 cups 1 green peppers

• 1 cups 1 carrots

• 14.5 oz 14.5 diced tomatoes (fresh nor canned)

• 2 cups 2 potatoes (plus 4 cups of water to parboil)

• 1 cloves 1 garlic

• 1.5 Tbs 1.5 tomato paste

• 1/2 Tsp 1/2 Thyme

• 2 whole 2 Bay leaves

• 1/4 tsp 1/4 ground cloves

• 1/4 tsp 1/4 ground allspice

• 1.5 Tbs 1.5 worcestershire sauce

• 1/8 tsp 1/8 ground pepper

• 2 tsp 2 salt

• 1/2 tsp 1/2 Outerbridges hot sherry pepper sauce

• 2 Tbs 2 Goslings black seal rum

• 1 Tbs 1 chopped parsley

Directions

• Wash and peel the vegetables, dice medium dice about 1 inch. Weigh and measure out all your ingredients.
• Parboil your potatoes for 15 minutes and drain.
• Heat the soup pot with the olive oil on medium and cook the garlic and onions for 2-3 minutes then add the celery, carrots and peppers and cook an additional 5 minutes.
• Add the tomato paste and stir it along the bottom of the pot to cook and caramelize slightly. Pour on the fish stock, tomatoes, drained cooked potatoes and add the seasonings. Bring to a boil and lower to a simmer.
• Cook for about 45 minutes until the potatoes and vegetables are tender then add the fish. Cook for an additional 15 minutes and add the Goslings rum, simmer for 3-5 minutes then taste and adjust seasoning and salt.
  
• Serve with chopped parsley and some more Goslings black seal rum and Outerbridges hot sherry pepper sauce on the side.