Entree: Bermuda – Central Culinary Region – Bermudian Fish Chowder (Hearty tomato-based fish stew seasoned with sherry peppers and finished with dark rum)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 5 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 tbsp (30 ml) vegetable oil
- 4 oz (115 g) salt pork or bacon, diced
- 1 large onion, chopped, about 8 oz (225 g)
- 2 stalks celery, chopped, about 3 oz (85 g)
- 1 green bell pepper, chopped, about 6 oz (170 g)
- 2 cloves garlic, minced
- 2 tbsp (30 ml) tomato paste
- 2 cups (480 ml) fish stock or low-sodium chicken stock
- 2 cups (480 ml) water or additional stock
- 2 medium potatoes, peeled and diced, about 12 oz (340 g)
- 1 bay leaf
- 1 lb (454 g) firm white fish fillets (cod, snapper, or haddock), cut into 1-inch (2.54 cm) pieces
- 2 tsp (10 ml) Worcestershire sauce
- 1–2 tbsp (15–30 ml) sherry pepper sauce (Bermudian style) or to taste
- 1 tbsp (15 ml) dark rum (plus extra for drizzling, optional)
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish

Show original ingredient measurements

- 2 tbsp (30 ml) vegetable oil
- 4 oz (115 g) salt pork or bacon, diced
- 1 large onion, chopped, about 8 oz (225 g)
- 2 stalks celery, chopped, about 3 oz (85 g)
- 1 green bell pepper, chopped, about 6 oz (170 g)
- 2 cloves garlic, minced
- 2 tbsp (30 ml) tomato paste
- 2 cups (480 ml) fish stock or low-sodium chicken stock
- 2 cups (480 ml) water or additional stock
- 2 medium potatoes, peeled and diced, about 12 oz (340 g)
- 1 bay leaf
- 1 lb (454 g) firm white fish fillets (cod, snapper, or haddock), cut into 1-inch pieces
- 2 tsp (10 ml) Worcestershire sauce
- 1–2 tbsp (15–30 ml) sherry pepper sauce (Bermudian style) or to taste
- 1 tbsp (15 ml) dark rum (plus extra for drizzling, optional)
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. In a large pot over medium heat, add the vegetable oil and diced salt pork or bacon; cook until the fat renders and the pork is lightly browned, about 5–7 minutes.
2. Add the chopped onion, celery, and green bell pepper; sauté until softened, about 6–8 minutes. Stir in the garlic and tomato paste and cook 1–2 minutes to develop the tomato flavor.
3. Pour in the fish stock and water, add the diced potatoes and bay leaf, and bring to a simmer. Cook until the potatoes are tender, about 10–12 minutes.
4. Reduce the heat to low and gently add the fish pieces. Simmer gently until the fish is opaque and cooked through, about 6–8 minutes; avoid vigorous boiling to keep the fish from falling apart.
5. Stir in the Worcestershire sauce, sherry pepper sauce to taste, and 1 tbsp (15 ml) dark rum. Season with salt and freshly ground black pepper, adjusting sherry pepper and salt to preference.
6. Remove the bay leaf, ladle into bowls, garnish with chopped parsley, and — if desired — drizzle a small splash of additional dark rum over each bowl before serving. Serve hot with oyster crackers or crusty bread.