Bermuda Fish Chowder

Name: Bermuda Fish Chowder
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 20 ml Extra Virgin Olive Oil; 120 g Onion (finely chopped); 80 g Celery (finely chopped); 80 g Carrot (finely chopped); 10 g Garlic (finely chopped); 40 g Tomato Paste; 2 pcs Bay Leaf; 3 g Dried Thyme; 1000 ml Fish Stock; 500 ml Water; 8 g Salt; 2 g Black Pepper; 700 g Rockfish (cut into large chunks); 20 ml Sherry Pepper Sauce; 30 ml Dark Rum

Bermuda fish chowder is a tomato-based fish soup finished at the table or in the pot with sherry pepper sauce and dark rum. This version uses rockfish, vegetables, thyme, and fish stock.

Prep

20m

Cook

35m

Serves

Estimated

Nutrition

Per serving

307kcal

Calories

42g

Protein

Fat

12g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Base

20ml
Extra Virgin Olive Oil
120g
Onion (finely chopped)
80g
Celery (finely chopped)
80g
Carrot (finely chopped)
10g
Garlic (finely chopped)

Broth

40g
Tomato Paste
2pcs
Bay Leaf
3g
Dried Thyme
1l
Fish Stock
500ml
Water
8g
Salt
2g
Black Pepper

Fish

700g
Rockfish (cut into large chunks)
20ml
Sherry Pepper Sauce
30ml
Dark Rum

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

4 steps

01
Heat the extra virgin olive oil in a large pot over medium heat. Add the onion, celery, and carrot and cook until softened and fragrant. Stir in the garlic and cook briefly.
02
Stir in the tomato paste until it darkens slightly, then add the bay leaves, dried thyme, fish stock, water, salt, and black pepper. Bring the pot to a gentle simmer and cook until the vegetables are fully tender.
03
Add the rockfish to the simmering broth and cook gently until it is opaque, flakes easily, and reaches 63°C (145°F).
04
Remove the pot from the heat, stir in the dark rum, and serve with sherry pepper sauce added to taste.

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