Bermuda fish chowder holds a rich and storied history, deeply rooted in the island’s maritime heritage. With its origins dating back to the 17th century, this iconic dish has evolved into a cherished culinary tradition in Bermuda. The chowder boasts a unique and delightful flavor profile that combines the essence of the sea with a medley of aromatic ingredients.
At its core, Bermuda fish chowder features a vibrant tomato-based broth infused with a harmonious blend of herbs and spices. The key components typically include local fish varieties such as rockfish, grouper, or snapper, which impart their distinct flavors to the chowder. Alongside the fish, you will find a delightful combination of vegetables, including onions, celery, garlic, and bell peppers. These ingredients contribute to the depth of flavor and provide a comforting, hearty base.
One of the defining characteristics of Bermuda fish chowder is its subtle hint of heat. Traditionally, this comes from the addition of a local Sherry Peppers Sauce, which brings a unique zing to the dish. Other seasoning elements include Worcestershire sauce, thyme, parsley, and bay leaves, all working together to create a complex and well-balanced taste.
When it comes to serving Bermuda fish chowder, the locals have their distinct style. Traditionally, the chowder is presented in a large tureen or bowl, surrounded by accompaniments that allow each diner to customize their experience. These accompaniments often include a tablespoon of black rum and a tablespoon of sherry pepper sauce, which can be added to the chowder according to personal preference. The flavorful broth, teeming with tender fish and vegetables, is usually served alongside crusty bread or local favorite, homemade Johnny bread, to complete the meal.
The Bermuda fish chowder not only delights the palate but also serves as a symbol of the island’s cultural heritage and culinary prowess. It stands as a testament to the deep connection between the people of Bermuda and their bountiful oceanic surroundings, showcasing the island’s rich history and flavorful traditions.
Bermuda fish chowder
Ingredients
- – 1 lb firm white fish fillets e.g., snapper, grouper, diced
- – 1/4 lb salt pork or bacon diced
- – 1 large onion chopped
- – 1 green bell pepper chopped
- – 2 cloves garlic minced
- – 1 celery stalk chopped
- – 1 carrot diced
- – 1 can 14 oz diced tomatoes
- – 2 cups fish or vegetable broth
- – 1 cup tomato juice
- – 1/4 cup dark rum
- – 2 tablespoons Worcestershire sauce
- – 1 tablespoon hot sauce adjust to taste
- – 1 teaspoon thyme
- – 1 bay leaf
- – 1/2 teaspoon paprika
- – 1/4 teaspoon allspice
- – Salt and pepper to taste
- – Butter for sautéing
- – Fresh parsley for garnish
- – Outerbridge’s Original Sherry Peppers Sauce optional
Instructions
- In a large pot, cook the diced salt pork or bacon over medium heat until it becomes crispy. Remove the cooked pork and set it aside, leaving the fat in the pot.
- In the same pot, melt a knob of butter over medium heat. Add the chopped onion, green bell pepper, garlic, celery, and carrot. Sauté the vegetables until they become tender, about 5 minutes.
- Add the diced tomatoes (with their juice) to the pot and stir well. Cook for an additional 2 minutes.
- Pour in the fish or vegetable broth and tomato juice. Stir in the dark rum, Worcestershire sauce, hot sauce, thyme, bay leaf, paprika, allspice, and the cooked salt pork or bacon. Season with salt and pepper to taste.
- Bring the chowder to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for about 30 minutes to allow the flavors to meld together.
- After 30 minutes, add the diced fish fillets to the pot. Cook for an additional 10 minutes, or until the fish is cooked through and flakes easily with a fork.
- Remove the bay leaf from the chowder. Taste and adjust the seasoning if needed.
- Serve the Bermuda Fish Chowder hot in bowls. Garnish with fresh parsley and, if desired, offer Outerbridge’s Original Sherry Peppers Sauce on the side for an extra kick of flavor.
