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!
I have shared this before, but made it again and it’s always a winner.
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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Bite! Eat! Repeat! 
One has to serve Outerbridges with a traditional, or not, Bermuda fish chowder! The rum is the extra delight.
I love Outerbridges and the rum is certainly optional but not really enough to do anything but add another layer of flavor – I love it either way! Thanks for commenting!
Sounds dishonest and I’ve never been to Bermuda?
It’s the classic recipe! Adds a hint of flavor and deliciousness, not enough to do anything more – unless you cheat on the recipe!
It looks delicious. I often bring home a recipe book when I travel as well.
Yes, we keep saying we have enough but we never stop getting more!
That sounds very tasty and also looks great in the bowl. Good call, John.
Best wishes, Pete.
HI John, this sounds very good. I usually use chicken stock with fish. I see this recipe calls for beef stock. It makes it less overpoweringly fishy if you don’t use fish stock.