Bermuda fish chowder is the national soup of Bermuda — a comforting, tomato-forward broth brimming with fish, vegetables, and bold seasonings. Unlike cream-based chowders, it’s light but richly flavored, typically garnished with black rum (Gosling’s Black Seal) and sherry pepper sauce (Outerbridge’s)

 

🌊 Origins & Tradition

• Developed in the 17th century by English colonists, chowder evolved into a distinctly Bermudian dish (smitachandra.com).

• A staple in Bermudian cuisine, it’s often described as their national dish or even a “culinary icon” .

• Legend holds that on local beaches it was once prepared in cauldrons over bonfires, with rum added both to cook and enjoy alongside (smitachandra.com).

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🧾 Core Ingredients

• Fish base: stock made from fish fillets or heads (grouper, rockfish, wahoo, snapper) (goslingsrum.com).

• Vegetables: onions, celery, carrots, green peppers, garlic, and optionally potatoes (allrecipes.com).

• Tomato: paste or purée, often with canned whole tomatoes (en.wikipedia.org).

• Spices/herbs: bay leaf, thyme, allspice, cloves, cinnamon, sometimes Worcestershire and tomato ketchup/catsup (en.wikipedia.org).

• Finishing touches: Gosling’s Black Seal rum + Outerbridge’s Sherry Pepper Sauce (en.wikipedia.org).

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🥣 Classic Cooking Method

1. Prep fish stock: simmer fish fillets/heads with water, spices for 20–45 min. Strain, reserve both stock and fish .

2. Sauté vegetables: onions, celery, carrots, peppers, garlic in butter/oil till soft (~10 min) (allrecipes.com).

3. Simmer base: add tomatoes, broth, spices; cook 20–30 min.

4. Combine: pour stock back in, add reserved fish, simmer another 30–60 min until flavors deepen (goslingsrum.com, smitachandra.com).

5. Finish: stir in rum and sherry peppers at end; serve hot with more condiments on the side (goslingsrum.com).

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🥄 Quick Allrecipes Version

• Uses clam juice, sautéed mirepoix (celery, carrot, onion, bell pepper), tomato paste, Worcestershire, jalapeño, potatoes, canned tomatoes, and snapper fillets. Simmer vegetables → add fish briefly (~10 min). Serve with hot sauce (allrecipes.com).

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✅ Why It’s Special

• Lighter chowder: no cream/roux, more broth-focused .

• Balanced flavor: robust from vegetables and spices, nuanced with rum sweetness and pepper sauce heat.

• Local pride: each Bermudian family and restaurant has its own variation — it’s a beloved cultural staple (bermudayp.com).

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