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Bermuda fish chowder

Bermuda Fish Chowder

Bermuda Fish Chowder is a hearty and aromatic seafood stew that’s considered the national dish of Bermuda. Packed with fresh fish, savory vegetables, and a blend of bold spices — including a signature kick from black rum and sherry peppers — this chowder delivers a perfect balance of rich, tangy, and spicy flavors. Traditionally served with crusty bread, it’s a comforting taste of the island’s culinary heritage that’s perfect any time of year.
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Servings: 4 people
Course: Appetizer, Main Course, Soup
Cuisine: Bermuda
Ingredients Method Notes

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

Method
 

  1. In a large pot put water fish fillets, salt, and spices. Bring to a boil and let simmer for 30-45 minutes.
  2. 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.
  3. Transfer this mixture to the fish stock and add remaining ingredients. Simmer partially covered for 2 hours. Adjust seasoning to your liking.
  4. Serve piping hot and pass around Outerbridge’s Original Sherry Peppers Sauce and, if you please, Gosling’s Black Seal Rum for dashing.

Notes

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.