📝 About This Recipe
Widely considered the national dish of Bermuda, this dark, rich, and spicy chowder is a far cry from its creamy New England cousins. It is a deeply flavorful tomato-based stew built on a foundation of robust fish stock and aromatic vegetables, slow-simmered until the fish breaks down into the broth. The magic lies in the final flourish: a mandatory splash of Gosling’s Black Seal Rum and Outerbridge’s Original Sherry Peppers to provide that signature island kick.
🥗 Ingredients
The Stock Base
- 2 pounds White fish carcasses and heads (cleaned and gilled; use Snapper, Grouper, or Cod)
- 10 cups Water (cold)
- 3 Bay leaves (fresh or dried)
- 1 teaspoon Whole peppercorns (slightly crushed)
The Chowder Body
- 2 tablespoons Unsalted butter
- 2 medium Yellow onions (finely diced)
- 3 pieces Celery stalks (finely diced)
- 1 large Green bell pepper (seeded and diced)
- 4 Garlic cloves (minced)
- 2 medium Carrots (peeled and diced)
- 2 large Potatoes (peeled and cut into 1/2 inch cubes)
- 28 ounces Canned crushed tomatoes (high quality)
- 1 tablespoon Beef bouillon base (adds the traditional dark color and depth)
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Dried thyme
- 1/4 teaspoon Ground cloves (essential for authentic flavor)
- 1.5 pounds Firm white fish fillets (cut into chunks)
The Essential Finish
- 1/4 cup Gosling’s Black Seal Rum (plus extra for serving)
- 2 tablespoons Outerbridge’s Sherry Peppers Sauce (or to taste)
- 1/4 cup Fresh parsley (finely chopped)
👨🍳 Instructions
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1
Begin by making the fish stock. In a large stockpot, combine the fish carcasses, water, bay leaves, and peppercorns. Bring to a boil, then reduce heat and simmer uncovered for 45 minutes.
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2
Strain the stock through a fine-mesh sieve into a clean bowl, discarding the solids. You should have about 7-8 cups of rich liquid. Set aside.
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3
Wipe out the stockpot and melt the butter over medium heat. Add the onions, celery, and green peppers, sautéing for 8-10 minutes until the vegetables are soft and translucent.
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4
Stir in the minced garlic and carrots, cooking for another 2 minutes until fragrant.
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5
Add the crushed tomatoes, the reserved fish stock, beef bouillon, Worcestershire sauce, thyme, and ground cloves. Stir well to combine.
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6
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 30 minutes to allow the flavors to marry.
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7
Add the diced potatoes and the fish fillets. Simmer for another 30-40 minutes. The fish should naturally flake apart and begin to disappear into the broth, thickening the chowder.
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8
Taste the chowder. Season with salt and additional black pepper if needed, though the bouillon and Worcestershire often provide enough salt.
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9
Stir in the 1/4 cup of Black Seal Rum and the Sherry Peppers sauce. Let it simmer for 5 more minutes.
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10
Ladle the hot chowder into deep bowls. The consistency should be thick and hearty, almost like a stew.
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11
Garnish with fresh parsley and serve immediately with the rum and pepper sauce bottles on the table for guests to customize.
💡 Chef's Tips
For the most authentic flavor, do not skip the beef bouillon; it provides the characteristic dark hue and savory depth traditional to Bermuda. If you cannot find Sherry Peppers sauce, you can make a quick substitute by soaking bird's eye chilies in dry sherry for a few days. Always use a firm-fleshed white fish; oily fish like salmon or mackerel will overwhelm the delicate balance of the spices. This chowder is even better the next day after the spices have had time to fully permeate the potatoes. Don't be afraid of the long simmer; unlike other seafood soups, the goal here is for the fish to break down and enrich the broth.
🍽️ Serving Suggestions
Serve with a side of warm, crusty sourdough bread or traditional Bermuda cornbread. Pair with a Dark 'n Stormy cocktail (Gosling's Black Seal Rum and ginger beer) for the ultimate island experience. Provide extra small cruets of Black Seal Rum and Sherry Peppers at the table so guests can 'spike' their own bowl. A simple green salad with a citrus vinaigrette provides a bright contrast to the rich, spicy soup. For a lighter side, try some saltine crackers, which are a classic local accompaniment.