Fish chowder recipe

Bermuda's national soup is a dark, brothy tomato chowder with no dairy at all, finished at the table with black rum and sherry peppers sauce.

2 hours and 10 minutesmedium12 ingredients

Ingredients

• 2 tbsp sherry peppers sauce
• 60 ml black rum
• 600 g white fish fillets
• 800 g fish heads and bones
• 400 g tomatoes
• 1 onion
• 2 stick celery
• 2 carrots
• 400 g potatoes
• 2 tbsp worcestershire sauce
• 1 bunch fresh thyme
• 50 g butter

How to make Fish chowder

1. Simmer 800 g of fish heads and bones in 2.5 litres of water with the thyme for 45 minutes, then strain: this stock replaces the cream, the Bermudian chowder is a broth and never a thickened soup.
2. Melt 50 g of butter and sweat 1 diced onion, 2 celery sticks and 2 carrots for 8 minutes.
3. Add 400 g of chopped tomatoes and cook down 10 minutes until the base turns deep red.
4. Pour in the stock, add 400 g of diced potatoes and 2 tablespoons of Worcestershire sauce, and simmer 30 minutes.
5. Add 600 g of white fish fillets, poach 8 minutes, then break them into flakes in the broth.
6. Let it reduce at a bare simmer another 20 minutes; it should stay thin and very dark.
7. Off the heat, stir in 60 ml of black rum and 2 tablespoons of sherry peppers sauce.
8. Ladle into deep bowls and put both bottles on the table so everyone can sharpen their own.

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