Authentic Bermuda Fish Chowder Recipes

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FISH CHOWDER (BERMUDA)



Fish Chowder (Bermuda) image

I used this recipe for week 30 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Bermuda is my 30th stop. Please note that I never use any recipe for my blog that I'm not reasonably sure is from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. I did not personally like this recipe--way too many carrots and celery for my tastes. If you like that sort of thing though, you will probably have a better opinion than I did.

Provided by GiddyUpGo

Categories     Low Cholesterol

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 22

4 tablespoons unsalted butter
3 medium onions, chopped
2 garlic cloves, minced
2 green peppers, chopped
5 cups water
1 1/2 lbs red snapper fillets
2 bay leaves
1/2 teaspoon dried thyme
10 peppercorns
1/4 teaspoon ground cloves or 6 whole cloves
1 (28 ounce) can chopped tomatoes, with juice
1 (10 ounce) can beef consomme
1/4 cup ketchup
1 tablespoon Worcestershire sauce
2 lbs potatoes, peeled and diced
6 celery ribs, diced
6 carrots, diced
2 tablespoons pepper sauce (Outerbridge's Original Sherry Peppers Sauce is traditional)
1/4 cup dark rum
8 lemon wedges
chopped parsley (to garnish)
fresh ground pepper

Steps:

  • Melt the butter and cook the onions, garlic and green pepper in it until soft. Then add the water and the fish filets.
  • Add the bay leaves and thyme, then put the peppercorns and whole cloves (if that's what you're using) into a tea ball and drop into the stock.
  • Bring to a boil, then reduce heat and cover. Simmer for 30 minutes.
  • Add the tomatoes, the beef consomme, ketchup and Worcestershire sauce. Stir until well incorporated, then add the potatoes, carrots and celery.
  • Add the rum and Sherry Peppers sauce and bring back to a boil.
  • Reduce heat and partially cover the pot. Simmer for 1 to 1 1/2 hours.
  • When the chowder is done, remove the tea ball and bay leaves, garnish with the parsley and top each serving with ground black pepper.
  • Serve with lemon wedges, extra rum and Sherry Peppers sauce on the side.

Nutrition Facts : Calories 459.8, Fat 10.5, SaturatedFat 5.5, Cholesterol 73.6, Sodium 737.4, Carbohydrate 50.6, Fiber 9.3, Sugar 14.4, Protein 37.5

FISH CHOWDER, BERMUDA STYLE



Fish Chowder, Bermuda Style image

Provided by Marian Burros

Categories     lunch, soups and stews, main course

Time 1h15m

Number Of Ingredients 18

3 pounds sea bass
2 pounds any other fish fillets
Salt to taste
1 1/2 teaspoons dried leaf thyme
1/2 teaspoon ground cloves
1 bay leaf
1/4 cup butter
2 onions, chopped
6 ribs celery, chopped
1 green pepper, chopped
1 (28 ounce) can tomatoes
1 (8 ounce) can tomato sauce
2 tablespoons chopped parsley
3/4 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1/4 teaspoon curry powder
Lemon wedges
Dark rum and sherry

Steps:

  • Remove heads and tails of sea bass. Discard tails. Place heads, fish bodies and fillets in large kettle. Add water just to cover, salt, thyme, cloves and bay leaf. Cover and simmer 15 minutes.
  • Strain, reserving stock. Discard heads; remove skin and bone from fish and flake the fish.
  • In large kettle melt butter; add onions, celery and green pepper. Cook until tender.
  • Add tomatoes, tomato sauce, parsley, Worcestershire sauce, hot pepper sauce and curry. Simmer, uncovered, 15 minutes.
  • Add reserved fish stock and flaked fish. Simmer 15 minutes.
  • Serve in heated soup bowls, adding a squeeze of lemon juice, a dash or two each of rum and sherry and additional hot pepper sauce to taste to each serving.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 3 grams, Carbohydrate 7 grams, Fat 8 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 4 grams, Sodium 770 milligrams, Sugar 4 grams, TransFat 0 grams

BERMUDA FISH CHOWDER (EASY VERSION)



Bermuda Fish Chowder (Easy Version) image

Make and share this Bermuda Fish Chowder (Easy Version) recipe from Food.com.

Provided by byZula

Categories     Chowders

Time 3h15m

Yield 12 serving(s)

Number Of Ingredients 21

4 quarts water
1 1/2 lbs white fish fillets
salt, to taste
thyme, to taste
2 tablespoons butter
2 tablespoons oil
3 large onions, chopped
8 stalks celery, chopped
1 garlic clove, minced
2 green peppers, chopped
1 (28 ounce) can whole tomatoes, chopped
1 (10 ounce) can beef consomme
1 cup ketchup
1/2 cup chopped parsley
2 tablespoons Worcestershire sauce
2 teaspoons lemon juice
2 lbs potatoes, peeled and diced
6 carrots, diced
2 ounces goslings black seal rum (or another good dark rum)
4 tablespoons pepper sauce (sherry peppers)
fresh ground pepper

Steps:

  • In a large pot, put the water, fish fillets, salt, and spices. Bring to a boil and let simmer for 30-45 minutes.
  • In a frying pan, melt butter with oil and briefly saute onions, celery, garlic and green peppers. Then add tomatoes and consomme and simmer covered for 30 minutes.
  • Transfer this mixture to the fish stock and add remaining ingredients. Simmer partially covered for 2 hours.
  • Adjust seasoning. Serve soup piping hot and pass around the sherry peppers sauce and black rum to add accordingly.

BERMUDA FISH CHOWDER



Bermuda Fish Chowder image

Categories     Soup/Stew     Fish     Shellfish     Vegetable     Dinner     Lunch     Seafood     Clam     Shrimp     Fall     Simmer     Gourmet     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 to 8 servings (about 12 cups)

Number Of Ingredients 22

1 medium onion, chopped
1 green bell pepper, chopped
1 leek (white and pale green parts only), chopped
2 carrots, chopped
1 celery rib, chopped
1 medium tomato, peeled, seeded, and chopped
2 large garlic cloves, minced
3 tablespoons unsalted butter
3 cups fish stock or bottled clam juice
5 cups water
2 1/4 lb mixed white fish fillets such as cod, grouper, tilefish, and snapper, skin and bones removed
1/4 cup tomato paste
1 bay leaf
1 teaspoon whole allspice, tied in a cheesecloth bag
1/2 teaspoon dried thyme, crumbled
1 teaspoon hot pepper sauce, or to taste
3 tablespoons cornstarch stirred together with 3 tablespoons water
12 small hard-shell clams such as littlenecks, scrubbed
1 lb medium shrimp, shelled and deveined
2 to 3 tablespoons Worcestershire sauce
1/4 cup dark rum, or to taste
2 tablespoons Sherry pepper sauce

Steps:

  • Cook onion, bell pepper, leek, carrots, celery, chopped tomato, and garlic in butter in a 6-quart wide heavy pot over moderate heat, stirring frequently, until softened, about 10 minutes. Stir in stock and water and bring to a boil. Reduce heat and simmer briskly, uncovered, 20 minutes.
  • Stir in fish, tomato paste, bay leaf, cheesecloth bag of allspice, thyme, hot pepper sauce, and salt and pepper to taste. Simmer 20 minutes (fish will break up), then restir cornstarch mixture and stir into chowder. Simmer, stirring occasionally, until thickened, about 2 minutes.
  • Stir in clams, shrimp, Worcestershire sauce, and rum and gently simmer 30 minutes. Remove from heat and let chowder stand, covered, 1 hour. Gently return to a simmer and stir in Sherry pepper sauce.

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Top Asked Questions

What is Bermuda-style fish chowder?
Though cooking seafood for a long time may seem unusual, it is traditional for a Bermuda-style chowder, and we think you'll agree with Mason (and with us) that this chowder is first-rate. The special pepper sauce that completes the dish will transport you to the island. In Bermuda, fish chowder is spiked with local rum—usually Gosling's Black Seal.
What is the best way to make fish chowder?
Stir in stock and water and bring to a boil. Reduce heat and simmer briskly, uncovered, 20 minutes. Stir in fish, tomato paste, bay leaf, cheesecloth bag of allspice, thyme, hot pepper sauce, and salt and pepper to taste. Simmer 20 minutes (fish will break up), then restir cornstarch mixture and stir into chowder.
How do you make canned clam chowder?
Heat oil in a large soup pot over medium heat. Add celery, carrots, onion, green pepper, and garlic; saute about 8 minutes. Stir in tomato paste, and cook 1 minute. Add clam juice, potatoes, canned tomatoes with juice, Worcestershire sauce, jalapeno pepper, bay leaf, and ground black pepper. Add fish.
What is the national dish of Bermuda?
Bermuda fish chowder is considered a national dish and is a staple food not only in restaurants and hotels but also in homes; the main ingredients are fish stock, fish, vegetables, and bacon fat, and it is served with spices, but a Bermudan specialty is to serve it with black rum and sherry pepper. What is the traditional food of Bermuda?

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