📝 About This Recipe
Widely considered the national dish of Bermuda, this dark, rich, and spicy chowder is a masterclass in island soul food. Unlike its creamy New England cousins, this version features a robust tomato-based broth infused with the smoky essence of salt pork and a complex blend of aromatic spices. What truly sets it apart is the essential finishing touch of Gosling’s Black Seal Rum and Outerbridge’s Sherry Peppers, creating a depth of flavor that is both fiery and sophisticated.
🥗 Ingredients
The Stock Base
- 2 lbs White Fish Carcasses (Heads and bones of snapper, grouper, or sea bass; rinsed thoroughly)
- 10 cups Water (Cold)
- 3 pieces Bay Leaves
- 1 teaspoon Whole Peppercorns (Black)
The Aromatics and Vegetables
- 4 ounces Salt Pork (Finely diced)
- 2 large Yellow Onions (Finely chopped)
- 3 stalks Celery Stalks (Diced)
- 2 large Carrots (Peeled and diced)
- 1 medium Green Bell Pepper (Diced)
- 4 cloves Garlic (Minced)
- 2 large Russet Potatoes (Peeled and cut into 1/2 inch cubes)
The Seasoning and Body
- 28 ounces Canned Crushed Tomatoes (High quality)
- 10 ounces Beef Consommé (Adds traditional dark color and depth)
- 2 tablespoons Worcestershire Sauce
- 1 teaspoon Dried Thyme
- 1/2 teaspoon Ground Allspice (The secret island spice)
- 1.5 lbs White Fish Fillets (Snapper, Grouper, or Cod; cut into bite-sized chunks)
The Essential Finish
- to taste Gosling’s Black Seal Rum (Added at the table)
- to taste Outerbridge’s Sherry Peppers Sauce (A Bermuda staple; adds heat and acidity)
👨🍳 Instructions
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1
Begin by making the fish stock. In a large stockpot, combine fish carcasses, 10 cups of water, bay leaves, and peppercorns. Bring to a boil, then immediately reduce to a simmer. Skim off any foam that rises to the surface and simmer 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 a clear, fragrant liquid. Set aside.
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3
In the same stockpot (cleaned), add the diced salt pork over medium heat. Render the fat until the pork bits are golden brown and crispy. This provides the savory base of the chowder.
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4
Add the onions, celery, carrots, and bell peppers to the rendered fat. Sauté for 8-10 minutes until the vegetables are softened and the onions are translucent.
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5
Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to burn it.
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6
Pour in the reserved fish stock, crushed tomatoes, and beef consommé. The consommé is a traditional Bermudian trick to give the broth its signature dark hue and rich umami flavor.
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7
Add the Worcestershire sauce, dried thyme, and ground allspice. Stir well to combine all the flavors.
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8
Bring the liquid to a gentle boil, then add the cubed potatoes. Reduce heat to low, cover, and simmer for 30 minutes.
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9
Add the fish fillets to the pot. Continue to simmer for another 20-30 minutes. The fish should begin to break apart slightly, thickening the broth naturally.
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10
Taste the chowder. Adjust seasoning with salt and black pepper if necessary, though the salt pork and consommé usually provide enough salt.
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11
For the best flavor, let the chowder sit for at least an hour before reheating to serve, or better yet, make it a day in advance.
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12
To serve, ladle the hot chowder into deep bowls. Crucially, provide bottles of Black Seal Rum and Sherry Peppers sauce at the table for guests to stir in according to their preference.
💡 Chef's Tips
Always use a firm white fish like Snapper or Grouper; oily fish like Salmon will overpower the delicate balance of spices. If you can't find Sherry Peppers sauce, you can make a quick substitute by steeping bird's eye chilies in dry sherry for a few days. Don't skip the beef consommé; it provides the 'brown' color and depth that distinguishes Bermuda chowder from other tomato-based seafood soups. For an even thicker consistency, mash a few of the cooked potato cubes against the side of the pot with a wooden spoon. Always serve the rum on the side rather than cooking it in, as the fresh alcohol aroma is part of the sensory experience.
🍽️ Serving Suggestions
Serve with warm, crusty sourdough bread or traditional Bermudian 'Johnny Bread' (cornmeal flatbread). A side of fresh avocado slices provides a cool, creamy contrast to the spicy broth. Pair with a Dark 'n Stormy cocktail (Gosling's Black Seal Rum and Ginger Beer) for the ultimate island experience. Offer a simple green salad with a citrus vinaigrette to cleanse the palate between bites.