Bermuda Fish Chowder Recipe - Make It Today

Get ready to transport your taste buds straight to the sunny shores of Bermuda! There's nothing quite like a steaming bowl of authentic Bermuda Fish Chowder to warm your soul and tell a story. This isn't just any fish soup; it's a culinary icon, deeply rooted in Bermudian culture, famous for its rich, complex flavors. What makes it so special? The secret lies in a delightful duo: a splash of dark rum and a dash of zesty sherry peppers sauce, giving it that unmistakable Bermudian kick. Whether you're a seasoned chef or just starting your cooking adventure, our Bermuda Fish Chowder recipe is designed to be super easy to follow. We'll guide you through every step to create a bowl of pure island comfort. So, grab your apron, and let's bring the taste of the Atlantic home with this incredible fish chowder recipe!

Ingredients

• 1 lb firm white fish fillets (like cod, snapper, mahi-mahi, or rockfish), skinless and boneless, cut into 1-inch pieces
• 6 slices thick-cut bacon, diced
• 1 large yellow onion, chopped
• 2 celery stalks, chopped
• 2 medium carrots, peeled and chopped
• 3 cloves garlic, minced
• 1 (28-ounce) can diced tomatoes, undrained
• 4 cups fish stock or broth
• 2 cups water
• 2 medium Yukon Gold or red bliss potatoes, peeled and diced into ½-inch cubes
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
• 1 bay leaf
• 1 tablespoon Worcestershire sauce
• ¼ cup dark rum (Gosling's Black Seal is traditional and recommended)
• 2-3 tablespoons sherry peppers sauce (Outerbridge's Original is traditional and recommended), or to taste
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped, for garnish (optional)
• Extra sherry peppers sauce and dark rum for serving (optional, but highly recommended for authenticity!)

Directions

1. Prep Your Ingredients: Make sure your fish is cut into bite-sized pieces. Dice your bacon, chop your veggies, and have all your ingredients measured out and ready to go. This makes cooking a breeze!
2. Cook the Bacon: In a large, heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat until crispy. This usually takes about 5-7 minutes. Once crispy, use a slotted spoon to remove the bacon bits and set them aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot.
3. Sauté the Mirepoix: Add the chopped onion, celery, and carrots to the pot with the bacon fat. Sauté over medium heat for 8-10 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
4. Add Garlic and Tomatoes: Stir in the minced garlic and cook for another minute until fragrant. Then, add the can of diced tomatoes (undrained) to the pot. Stir well and let it simmer for about 5 minutes, allowing the flavors to meld.
5. Build the Broth: Pour in the fish stock and water. Add the dried thyme, bay leaf, and Worcestershire sauce. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for 15 minutes. This allows all those wonderful flavors to develop.
6. Add Potatoes and Fish: Stir in the diced potatoes. Continue to simmer, covered, for another 10-12 minutes, or until the potatoes are tender when pierced with a fork. Gently add the fish pieces to the chowder. The fish cooks quickly, so simmer for just 5-7 minutes, or until it's opaque and flakes easily. Be careful not to overcook it!
7. Finish with Rum and Sherry Peppers: Remove the pot from the heat. Stir in the dark rum and sherry peppers sauce. Start with 2 tablespoons of sherry peppers and add more if you like a bolder, spicier kick. Taste and season with salt and freshly ground black pepper as needed. Remember, the flavors really pop with these two additions!
8. Serve: Ladle the hot chowder into bowls. Garnish with the reserved crispy bacon bits and fresh chopped parsley, if desired. For the true Bermudian experience, offer extra dark rum and sherry peppers sauce on the side for individual customization. Enjoy your homemade taste of Bermuda!