Bermuda Fish Chowder

Dark fish soup finished with black rum and sherry pepper.

Ingredients

• 800 g White fish
• 4 Tomatoes
• 2 Onions
• 2 Carrots
• 2 stalks Celery
• 3 Potatoes
• 3 tbsp Tomato paste
• 2 tbsp Worcestershire sauce
• ¼ cup Black rum
• ¼ cup Sherry
• 2 Bay leaves
• 2 sprigs Thyme
• 4 tbsp Butter
• 2 tsp Salt
• 8 cups Water

Method

1. Make the stock — Simmer the fish heads and bones for 30 minutes and strain.
2. Build the base — Cook the onion, carrot and celery in butter until soft, then add tomato paste.
3. Simmer — Add the stock, tomatoes, potato, bay and thyme and cook 40 minutes.
4. Add the fish — Add the fish and cook 10 minutes until it flakes.
5. Finish at the table — Bermudians add the black rum and sherry peppers to each bowl, not the pot — so the aroma is fresh.
6. Chowder is ready — Serve with rum and sherry pepper alongside.

More Bermuda recipes

• Bermuda Codfish Breakfast
• Bermuda Rum Swizzle