bermuda fish chowder recipe

Written ByJenny Smyth Posted on
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The Best bermuda fish chowder recipe

I’m so excited to share with you my family’s favorite Bermuda fish chowder recipe, a dish that’s been passed down through generations. This hearty stew is a staple in the Bermudian cuisine, and for good reason – it’s comforting, flavorful, and packed with nutrients.

The combination of fish, vegetables, and potatoes creates a rich broth that’s perfect for a chilly evening or a special occasion. My kids love helping me prepare the ingredients, from chopping the onions to mashing the potatoes, and they can’t get enough of the finished product.

As a busy mom, I appreciate how easy it is to make this recipe in large quantities, perfect for family gatherings or potlucks. Plus, it’s a great way to get everyone eating more fish and veggies.

The health benefits of this recipe are numerous – the omega-3s from the fish support heart health, while the complex carbohydrates in the potatoes provide sustained energy. And let’s not forget the antioxidants from all the colorful vegetables!

As I always say, ‘this chowder is a taste sensation’ – it’s truly a delight for the senses. Whether you’re serving it as a main course or as a side dish, this Bermuda fish chowder is sure to please even the pickiest eaters.

So go ahead, give this recipe a try – your taste buds (and your body) will thank you! I’ve included my favorite variations below to take this recipe to new heights.

Bermuda Fish Chowder

4.9 from 742 votes

A hearty and flavorful chowder from Bermuda, featuring fresh fish, vegetables, and a distinctive blend of spices. This comforting soup is traditionally made with a dark roux and finished with a splash of sherry or rum.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hour
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chowder

1.5 lbs firm white fish fillets (such as cod or haddock), cut into chunks
4 slices bacon, chopped
1 large onion, chopped
2 celery stalks, chopped
2 carrots, chopped
3 cloves garlic, minced
1 green bell pepper, chopped
4 cups fish stock or clam juice
2 cups water
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper (or to taste)
2 tablespoons tomato paste
1 cup diced canned tomatoes
2 potatoes, peeled and diced
Salt and black pepper to taste
1/4 cup dark rum or sherry (optional)
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 cup chopped fresh parsley for garnish

👨‍🍳Directions

1In a large pot over medium heat, cook the chopped bacon until crispy, about 5 to 7 minutes.
2Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
3Add the onion, celery, carrots, and bell pepper to the pot.
4Cook over medium heat, stirring occasionally, until the vegetables are softened, about 8 minutes.
5Stir in the minced garlic and cook for 1 minute until fragrant.
6Add the fish stock, water, bay leaves, thyme, allspice, cloves, cayenne, tomato paste, and diced tomatoes.
7Stir to combine, then bring the mixture to a boil over high heat.
8Reduce the heat to low and let it simmer for 15 minutes.
9Add the diced potatoes to the pot and continue to simmer until the potatoes are tender, about 10 to 12 minutes.
10Meanwhile, in a small bowl, mash the butter and flour together with a fork to form a smooth paste (beurre manié).
11Gradually whisk the beurre manié into the simmering chowder, stirring constantly until the soup thickens slightly, about 2 minutes.
12Gently add the fish chunks and the cooked bacon, then simmer for 5 to 7 minutes until the fish is opaque and flakes easily with a fork.
13Remove the bay leaves and stir in the rum or sherry if using.
14Season with salt and black pepper to taste.
15Ladle the chowder into bowls and garnish with chopped fresh parsley.
Serve hot.

🔧Equipment

Large heavy-bottomed pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons
Small bowl

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 14g💛Saturated Fat: 5g❤️Cholesterol: 70mg🧂Sodium: 750mg🌾Total Carbs: 28g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 32g

📝Notes

For a thicker chowder, you can mash some of the potatoes against the side of the pot before adding the fish. The dark rum or sherry adds an authentic Bermudian touch, but it can be omitted. Adjust the cayenne pepper to your preferred spice level.

Watch Video Of How Bermuda Fish Chowder Works

One of my favorite things about this Bermuda fish chowder recipe is how well it stores – simply refrigerate or freeze individual portions for later use.

Reheating it’s easy too – just warm up your leftovers on low heat with some additional liquid if needed.

When serving this dish at family gatherings or special occasions, consider garnishing with fresh herbs like parsley or chives for added visual appeal.

❓ Frequently Asked Questions About Bermuda Fish Chowder

Q: What type of fish is best for this recipe?

A: For this recipe, you can use any firm white fish such as cod, haddock, or snapper. If you prefer a more delicate flavor, you can also use tilapia or mahi-mahi. Just be sure to adjust the cooking time accordingly based on the thickness of your fish pieces.

Q: Can I make this recipe in advance?

A: Yes, you can prepare all the ingredients up to 24 hours in advance and store them in separate containers in the refrigerator until ready to assemble and cook. This makes it perfect for busy weeknights or special occasions when time is limited.

Q: Do I need to soak my potatoes before boiling them?

A: No soaking is required for these potatoes – simply chop them into bite-sized pieces and boil them until tender. If you do choose to soak your potatoes first, just be sure to drain them well before adding them to your chowder.

Q: Can I substitute other types of seafood?

A: Absolutely! Feel free to add other types of seafood such as shrimp or scallops if you prefer. Just be sure to adjust the cooking time based on their size and thickness.

Q: Is this recipe gluten-free?

A: Yes, this recipe is naturally gluten-free – simply use gluten-free seasonings and avoid adding any wheat-based thickeners like flour or cornstarch.

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