Bermuda Fish Chowder

Every destination seems to have that one dish you simply have to try, and in Bermuda, that dish is fish chowder. Widely considered the island’s national dish, this hearty seafood soup combines fresh fish, tomatoes, vegetables, spices, dark rum, and sherry pepper sauce into a bowl that’s unmistakably Bermudian.

Growing up, fish soup meant one thing and one thing only, Bahamian Boiled Fish. It’s an old family favorite that my dad picked up during his days living in the Bahamas.

Now, with GypsyPlate, I have been discovering all new ways to simmer fish. This Bermudan version is very different from what I grew up with. It has a richly seasoned tomato base, similar to Cioppino, but with a few additions that make it unique.

Bermudan Cuisine

Bermudian cuisine reflects the island’s location in the middle of the Atlantic, with plenty of seafood alongside outside influences, especially from Britain and Portugal.

Fish naturally plays a starring role. Local catches such as rockfish, wahoo, and tuna appear throughout Bermudian cooking, while codfish and potatoes are famously served together for a traditional Sunday breakfast. Fish cakes are another longtime favorite.

You’ll also find plenty of hearty comfort food, including peas and rice, cassava pie, and Hoppin’ John. Bermuda’s food may draw inspiration from several cultures, but the island has turned those influences into a cuisine with a personality all its own.

Fish Chowder is certainly one of the island’s most iconic foods. Unlike the creamy chowders you may be familiar with from New England, the Bermudian version has a dark, deeply flavored tomato-based broth. What really sets it apart are two unmistakably Bermudian additions: dark rum and sherry pepper sauce.

Ingredient Notes

You will find all ingredient amounts in the recipe card at the end of this post. Here are the things you will need:

• Olive oil and butter – I like using both to sauté the vegetables. The olive oil handles the heat well, while the butter adds a little richness to the base of the chowder. You can use all olive oil if you prefer.
• Aromatic veggies – Onion, celery, carrots and bell pepper (I like green here, but you can use another color for a sweeter flavor). They should all be diced to a similar small size.
• Garlic – Freshly minced.
• Crushed tomatoes – These create the rich tomato base that distinguishes Bermuda Fish Chowder from creamy New England-style chowders. I use whole canned tomatoed and hand crush them, but feel free to use already crushed if you don’t want to get your hands messy. Canned diced tomatoes work too.
• Worcestershire sauce – A little goes a long way, but it really helps give the chowder complexity.
• Dried thyme – If using fresh thyme instead, use about three times as much.
• Allspice – Just a small amount adds a subtle warm spice in the background. You don’t want enough to actually make the chowder taste like allspice.
• Fresh parsley – I like adding some while the chowder cooks and saving a little extra for garnishing.
• Bay leaves – Another layer of savory flavor.
• Dark rum – One of the ingredients that gives Bermuda Fish Chowder its distinctive island personality. To keep it authentic, I hunted down some Goslings Black Seal Rum, the traditional choice in Bermuda.
• Sherry pepper sauce – This is another signature ingredient. Outerbridge’s Sherry Peppers is the classic Bermudian choice. The only place I have been able to find it is on the Outerbridge’s website.
• Water and beef base – Together these create the savory broth. I use Better Than Bouillon beef base because it’s convenient and lets me control the strength. Beef broth can be substituted for the water and bouillon.
• Lemon juice – Freshly squeezed is best.
• Salt and black pepper – Add these to taste toward the end.
• Potatoes – They make the chowder hearty and satisfying while soaking up all that flavorful broth. I use russets, but Yukon gold is another good choice.
• White fish – Choose a firm, mild white fish that won’t completely fall apart as it cooks. Cod, grouper, snapper, mahi mahi, or halibut are all excellent choices. Cut it into bite sized chunks.

How to Make Bermuda Fish Chowder

Sauté aromatics: Heat up olive oil and butter in a soup pot over medium-high heat. Add diced onion, celery, carrots and bell pepper. Sauté, stirring occasionally, until the vegetables have softened, about 10 minutes. Add the garlic and cook for an additional minute.

Simmer tomatoes and seasonings: Add crushed tomatoes, Worcestershire sauce, thyme, allspice, parsley and bay leaves. Mix well. Simmer this mixture for 10 minutes.

Build the broth: Stir in water, bouillon, lemon juice, rum and 1 tablespoon of the sherry. Cook at a low simmer for about 20-30 minutes.

Add potato and fish: Taste and adjust the broth for salt and pepper. If you prefer more sherry flavor, add another 1 tablespoon now. Stir in potato and fish.

Simmer the chowder: Cover and simmer, stirring occasionally, until the potatoes are tender, about 45 minutes.

Serve with a splash more rum and sherry pepper sauce.

Serving Suggestions

A Few Tips

• Use a firm white fish – Bermuda Fish Chowder cooks for quite a while, so choose a fish that can stand up to simmering without completely disappearing into the broth. Avoid delicate species like tilapia, flounder or catfish.
• Keep it at a gentle simmer – Once the broth is together, avoid a hard boil. A low simmer develops the flavors without breaking apart the fish and vegetables.
• Don’t judge the broth too early – The potatoes and fish change the flavor and consistency as they cook. Do your final tasting toward the end, especially before adding additional salt.
• Make it ahead if you can – Like many hearty soups and stews, Bermuda Fish Chowder is fantastic the next day. The rum, tomato, spices, and savory broth have even more time to meld together.
• Keep the rum and sherry pepper sauce on the table – In Bermuda, these aren’t just cooking ingredients. A splash of each at serving lets everyone customize their bowl, and that final hit really gives the chowder its distinctive Bermudian character.

Leftovers and Storage

Bermuda Fish Chowder refrigerates very well. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat the chowder gently on the stovetop over medium-low heat until warmed through.

You can freeze the chowder for up to 2 months, although the potatoes may become softer after thawing. Thaw it overnight in the refrigerator, then reheat gently on the stovetop.

Bermuda Fish Chowder, on our Gypsy Plate… enjoy!

More seafood soups and stews:
Asopao de Camarones
New England Clam Chowder
Finnish Salmon Soup
Mexican Shrimp Soup
Brazilian Moqueca
Oyster Stew

Recipe Video

Bermuda Fish Chowder (Recipe + Video)

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 45 minutes

Bermuda Fish Chowder is a rich tomato-based seafood soup loaded with tender fish, vegetables, dark rum, and the island's signature sherry pepper sauce.

5.0 Stars (5 Reviews)

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Ingredients

• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 medium onion, diced
• 3 stalks celery, diced
• 3 carrots, diced
• 1 green bell pepper, diced
• 3-4 cloves garlic, minced
• 28oz canned crushed tomatoes
• 2 tablespoons Worcestershire sauce
• 2 teaspoon dried thyme
• ¼ teaspoon allspice
• ¼ cup fresh parsley, chopped
• 3 bay leaves cup dark rum
• 6 cups water
• 2 teaspoon Better than Bouillon beef base (or 2 beef bouillon cubes)
• 2 tablespoons lemon juice
• ¼ cup dark rum
• 1-2 tablespoons sherry pepper sauce (see note)
• salt, to taste
• pepper, to taste
• 1 pound potatoes, diced into ½ inch cubes
• 1.5 pounds white fish, cut into chunks

Instructions

1. Heat up olive oil and butter in a soup pot over medium-high heat. Add diced onion, celery, carrots and bell pepper. Sauté, stirring occasionally, until the vegetables have softened, about 10 minutes. Add the garlic and cook for an additional minute.
2. Add crushed tomatoes, Worcestershire sauce, thyme, allspice, parsley and bay leaves. Mix well. Simmer this mixture for 10 minutes.
3. Stir in water, bouillon, lemon juice, rum and 1 tablespoon of the sherry. Cook at a low simmer for about 20-30 minutes.
4. Taste and adjust the broth for salt and pepper. If you prefer more sherry flavor, add another 1 tablespoon. Stir in potato and fish. Cover and simmer, stirring occasionally, until the potatoes are tender, about 45 minutes.
5. Serve with a splash more rum and sherry pepper sauce.

Notes

• Choose a firm, mild white fish that won’t completely fall apart as it cooks. Cod, grouper, snapper, mahi mahi, or halibut are all excellent choices.
• I have only been able to find Outerbridge's Sherry Pepper Sauce on their website. It's worth ordering for authentic flavor.
• Bermuda Fish Chowder refrigerates very well. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat the chowder gently on the stovetop over medium-low heat until warmed through.
• You can freeze the chowder for up to 2 months, although the potatoes may become softer after thawing. Thaw it overnight in the refrigerator, then reheat gently on the stovetop.

Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 334Total Fat 13gSaturated Fat 3gUnsaturated Fat 10gCholesterol 75mgSodium 452mgCarbohydrates 25gFiber 9gSugar 7gProtein 25g

Nutrition information is automatically calculated, so should only be used as an approximation.

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