Bermuda Fish Chowder Recipes

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BERMUDA FISH CHOWDER



Bermuda Fish Chowder image

This recipe comes from the beautiful island of Bermuda. A wonderful blend of seafood and spices creates a meal in itself! Serve with a loaf of warm, crusty bread and Sherry Pepper Sauce to sprinkle on top.

Provided by Star Pooley

Categories     Soups, Stews and Chili Recipes     Chowders     Fish Chowder Recipes

Time 1h20m

Yield 6

Number Of Ingredients 15

2 tablespoons vegetable oil
3 stalks celery, chopped
2 carrots, chopped
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
3 tablespoons tomato paste
4 cups clam juice
2 potatoes, peeled and cubed
1 (14.5 ounce) can peeled and diced tomatoes
2 tablespoons Worcestershire sauce
1 jalapeno pepper, seeded and minced
1 teaspoon ground black pepper
1 bay leaf
1 pound red snapper fillets, cut into 1 inch pieces

Steps:

  • 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. Simmer until potatoes are tender, stirring about every 30 minutes.
  • Add fish. Simmer until snapper is easily flaked with fork, about 10 minutes.

Nutrition Facts : Calories 227.4 calories, Carbohydrate 23.8 g, Cholesterol 32.8 mg, Fat 5.9 g, Fiber 4.2 g, Protein 19.4 g, SaturatedFat 0.9 g, Sodium 656.9 mg, Sugar 6.6 g

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.

FISH CHOWDER



Fish Chowder image

You'll often find one-pot meals in Gullah cuisine, and this fish stew is definitely that! Creamy, smoky, and slightly sweet, it's packed with corn, potatoes, bacon and cod. It also feeds a crowd as an appetizer or main dish.

Provided by Kardea Brown

Categories     appetizer

Time 1h5m

Yield 8 appetizer servings; 4 to 6 main dish servings

Number Of Ingredients 14

8 slices thick-cut applewood-smoked bacon, diced, plus more cooked, crumbled bacon for garnish, optional
3 stalks celery, sliced
1 large yellow onion, diced
3 cloves garlic, minced
4 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups seafood or vegetable stock
2 cups heavy cream
2 cups fresh or frozen corn kernels
1 pound russet potatoes, peeled and cut into large chunks
2 teaspoons smoked paprika
Kosher salt and freshly ground black pepper
2 pounds cod or other firm white fish, cut into bite-size pieces
Chopped fresh dill and chives, for garnish

Steps:

  • Place a large Dutch oven over medium heat. Add the bacon and cook until the fat begins to render but the bacon is still soft, about 5 minutes. Add the celery and onion and cook until the bacon is crisp and the vegetables are tender, about 5 minutes. Stir in the garlic.
  • Add the butter and flour and stir until combined. Cook until the flour is bubbly, about 2 minutes. Slowly add the stock and whisk until combined. Whisk in the heavy cream.
  • Add the corn, potatoes and paprika. Season with salt and pepper. Cover and cook over medium heat, stirring occasionally, until the potatoes are tender, about 15 minutes.
  • Add the fish to the Dutch oven. Reduce the heat to low, cover, and simmer until the fish flakes with a fork, 5 to 7 more minutes. Season with salt and pepper. Spoon into serving bowls and garnish with dill and chives. Sprinkle with additional crumbled bacon, if desired.

BERMUDA FISH CHOWDER



Bermuda Fish Chowder image

Provided by Food Network

Time 1h40m

Yield Yield: 10 servings

Number Of Ingredients 16

3 tablespoons olive oil
1 cup finely chopped onion
1 cup finely chopped celery
I cup finely chopped carrot
1 1/2 cups peeled chopped tomato
1 teaspoon finely chopped garlic
4 ounces flour
1/2 teaspoon cinnamon
1/2 teaspoon marjoram
1/2 teaspoon oregano
4 pints fish stock
2 cups cooked, flaked white fish meat
1-ounce black rum (goslings, if available)
1-ounce Worcestershire sauce
1/2-ounce hot sauce
Salt and pepper, to taste

Steps:

  • Heat up the olive oil in a thick heavy bottomed pan. Add all the chopped vegetables, tomato and garlic and sweat off for 5 minutes, stirring continuously. Add the flour, cinnamon and herbs and continue to cook for 2 minutes. Add the fish stock and bring to a boil, then crumble the fish into the pan with the rum, Worcestershire sauce and hot sauce. Let simmer for 1 hour, stirring occasionally. Add salt and pepper, to taste.

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



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.

BERMUDA FISH CHOWDER



Bermuda Fish Chowder image

This spicy fish chowder recipe comes from the beautiful island of Bermuda. A wonderful blend of seafood and spices creates a meal in itself! Serve with a loaf of warm, crusty bread and sherry peppers sauce to sprinkle on top.

Provided by Star Pooley

Categories     Fish Chowder

Time 1h20m

Yield 6

Number Of Ingredients 15

2 tablespoons vegetable oil
3 stalks celery, chopped
2 carrots, chopped
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
3 tablespoons tomato paste
4 cups clam juice
2 potatoes, peeled and cubed
1 (14.5 ounce) can peeled and diced tomatoes
2 tablespoons Worcestershire sauce
1 jalapeno pepper, seeded and minced
1 teaspoon ground black pepper
1 bay leaf
1 pound red snapper fillets, cut into 1 inch pieces

Steps:

  • Heat oil in a large soup pot over medium heat. Add celery, carrots, onion, green pepper, and garlic; sauté about 8 minutes.
  • Stir in tomato paste, and cook for 1 minute. Add clam juice, potatoes, canned tomatoes with juice, Worcestershire sauce, jalapeño pepper, bay leaf, and ground black pepper. Simmer until potatoes are tender, stirring about every 30 minutes.
  • Add fish. Simmer until snapper is easily flaked with fork, about 10 minutes.

Nutrition Facts : Calories 227.4 calories, Carbohydrate 23.8 g, Cholesterol 32.8 mg, Fat 5.9 g, Fiber 4.2 g, Protein 19.4 g, SaturatedFat 0.9 g, Sodium 656.9 mg, Sugar 6.6 g

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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 are some good recipes to make with fish broth?
Add salt, pepper, oregano, smoked paprika, cinnamon, cloves, nutmeg and allspice. Saute 1 min. Add wine, cook 1 min until it starts to bubble. Add tomatoes, puree, hot sauce and Worcestershire sauce. Stir to mix. Add reserved fish broth, cover pot and bring to a gentle simmer on medium high heat.

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