A Traditional Bermuda Fish Chowder!
My wife Alex and I went to Bermuda several times, and we love the island, especially their use of “conch” AKA “scungilli” – which I have cooked with many times, and their incredible Bermuda Fish Chowder recipe!
I bought this cookbook when we were there, and I love this recipe because it utilizes Outerbridge’s Original Sherry Peppers Sauce – and Rum!
Here are the ingredients for “Bermuda Fish Chowder!”
The recipe follows, but first, I decided to reiterate why I love this recipe so much:
Now that we have my love of the ingredients known, here something else to know.
The recipe calls for 5 pounds of fish – here’s where they ask you to remember the golden rule: “GIGO!” That’s means “garbage in, garbage out.” So use good fish! Snapper, halibut, sea bass, tilapia – as much as you want for a meaty delicious soup!
3-1/2 quarts water
2 cups chopped onions
1 cup chopped celeery
1 cup diced carrots
clove, allspice, thyme,currypowder
3 cups diced potatoes
1/2 cup butter
28 oz. whole chopped tomatoes
12 oz. beef broth
salt, pepper and garlic to taste
2 oz. Rum
Outerbridge’s Original Sherry Peppers sauce
Saute all vegetables for ten minutes in butter. As some of you know, I like to “jazz” up my recipes, so I added some frozen roasted corn to the recipe:
I added the diced potatoes for a few minutes, then it was time for the tomatoes:
Add tomatoes and simmer 5 more minutes.
Add all of the remaining ingredients except the sherry peppers and rum – and have a nice drink with the rum I you like – and ease those fish filets into the rich sauce…
Bring to a gentle boil and simmer for a half hour….have another drink if you like – seriously – I’ll explain:
then, the fun part – add your Sherry Peppers and your rum into the mix and let it simmer for a half hour more…
The recipe says you can refrigerate this for a day or two and the flavors will really come together – but I’m hungry now, so with a bit of parsley on top, here is the finished dish – with a cameo from Elvis Presley!
This is a terrific fish chowder! I love the pop of sherry pepper flavor, and of course the smoothness of the rum – and all of the vegetables and fish make it a healthy meal as well!
Growing up in Seattle, I ate a lot of seafood, and I enjoy cooking with it as well, as you can see here with these fish tacos:
These are also delicious and easy, and you can see the entire recipe by clicking on my story here:
Speaking of healthy, I also mad a terrific Turkey Chili thanks to Weight Watchers!
One unique ingredient really makes the difference – click here for the entire recipe!
I also like to try food from around the world, which is how I make Vietnamese pancakes!
Click here for the recipe!
Speaking of cooking around the world, remember when I made a Macau Meatloaf with a bacon wrap?
This is a delicious treat that presents well – here’s the recipe!
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Categories: 52 In 22!, Alcohol And Bars, Bite Eat Swallow, Bite! Eat! Repeat!, Cookbooks, Eat This!, Food, Food Pictures, Food Porn, Food Travel, Recipes, Travel, Wacky Food, World's Wildest Food
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It all looks and sounds delicious, John that sherry pepper sauce sounds interesting and spicy 🙂 🙂
Carol, it does have a hint of spice and a delicious richness to it…I love it!
Hi John, this sounds like a great dish. What is in the sherry pepper sauce, seeing as I don’t have any and am unlikely to be able to acquire it.
Here you go Robbie: sherry wine and hot peppers is all it is…as many hot peppers as you want for heat…