Julie Harris, Chef & Blogger

This unforgettable Bermuda Fish Chowder recipe owes its roots to the iconic version perfected by Outerbridge’s, circa April 1991. Known for its bold use of Gosling’s Black Seal rum and their signature sherry pepper sauce, Outerbridge’s crafted a dish that became a hallmark of Bermudian cuisine. It's a recipe you don’t mess with—because when something is this good, it’s best to leave it just the way it is.

• Ingredients: 
  4 quarts water
  1 ½ lbs white fish fillets
  salt, thyme, bay leaves, peppercorns, ground cloves
  2 tbsp butter
  2 tbsp oil
  2 lbs potatoes, peeled and diced
  3 large onions, chopped
  8 celery stalks, chopped
  1 garlic clove, minced
  2 green peppers, chopped
  6 carrots, diced
  ½ cup parsley, chopped
  1 can (28 oz, 794 g) peeled tomatoes
  1 can (10 oz, 285 g) consommé
  1 cup ketchup
  2 tbsp Worcestershire sauce
  2 tsp lemon juice
  2 oz Gosling’s Black Seal Rum
  4 tbsp Outerbridge’s Original Sherry Peppers Sauce
  Ground pepper to taste

Directions:
In a large pot put water fish fillets, salt, and spices. Bring to a boil and let simmer for 30-45 minutes.

In a frying pan melt butter and oil and sauté onions, celery, garlic, and green peppers. Add tomatoes and consommé and simmer for 30 minutes.

Transfer this mixture to the fish stock and add remaining ingredients. Simmer partially covered for 2 hours. Adjust seasoning to your liking.

Serve piping hot and pass around Outerbridge’s Original Sherry Peppers Sauce and, if you please, Gosling’s Black Seal Rum for dashing.