Bermuda Fish Chowder (Bermuda fish chowder)
Overview
Bermuda fish chowder is a dark, rich fish soup considered the national dish of Bermuda. Fish heads and bones are simmered to make a stock, then white fish such as rockfish, snapper or grouper is cooked in it with onions, celery, carrots, potatoes, green pepper, garlic, tomatoes and tomato paste, and herbs such as thyme and bay leaf. It is often thickened a little and simmered until thick and reddish-brown. At the table, each person adds dashes of dark rum and of sherry pepper sauce, a local sauce of hot peppers steeped in sherry, to taste.
History
The recipe is believed to have been created in the seventeenth century by the English colonists of Bermuda, who adapted the fish chowders of home to the island's fish. Dark rum, from Bermuda's trade with the Caribbean, and sherry peppers became the essential seasonings. Today the chowder is served in many Bermudian restaurants and homes, and the bottled sherry peppers sauce made on the island is sold as a local speciality.
Main ingredients
White fish, tomatoes, onions, black rum, sherry pepper sauce, potatoes. The soup is built on fish and tomato stock and is usually served hot. Diet: pescatarian; usually gluten-free.
Explore: Fish and seafood soups · Tomato soups · Potato soups
Recipe
Method
- 140 min
Simmer the fish heads and bones in 2.5 l water for 40 minutes and strain.
- 2
Soften the vegetables and garlic in the butter.
- 330 min
Add the stock, tomatoes, tomato paste, herbs and potatoes and simmer for 30 minutes.
- 415 min
Add the fish in pieces and cook for 15 minutes, until it flakes.
- 5
Serve with dark rum and sherry pepper sauce at the table.
- ✓
Serve. About 2 h from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
