Name: Bermuda fish chowder
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 1.5 pounds fresh fish fillets ((rockfish or snapper work well)); 1 onion (diced); 2 celery stalks (diced); 2 carrots (diced); 2 cloves garlic (minced); 1 can diced tomatoes ((14 ounces)); 1 tablespoon tomato paste; 2 cups fish broth (or vegetable broth); 1 cup water; 1 bay leaf; 1 teaspoon dried thyme; 1 teaspoon hot sauce ((optional)); 1 tablespoon Worcestershire sauce; Salt and pepper (to taste); Fresh parsley (chopped (for garnish)); hot peppers (sliced (optional, for extra heat))

Bermuda fish chowder

Bermuda fish chowder is a delicious and flavorful soup that is a specialty in Bermuda. It’s a traditional dish made with various types of fish, such as rockfish or snapper, along with vegetables, herbs, and spices. The chowder typically includes ingredients like tomatoes, onions, celery, carrots, garlic, thyme, and hot peppers, which give it a delightful kick.

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Prep Time 20

Cook Time 45

Total Time 1 5

Course Appetizer, Lunch

Cuisine Bermuda

Servings servings

Calories 220 kcal

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Ingredients

1.5 pounds fresh fish fillets (rockfish or snapper work well)
1 onion diced
2 celery stalks diced
2 carrots diced
2 cloves garlic minced
1 can diced tomatoes (14 ounces)
1 tablespoon tomato paste
2 cups fish broth or vegetable broth
1 cup water
1 bay leaf
1 teaspoon dried thyme
1 teaspoon hot sauce (optional)
1 tablespoon Worcestershire sauce
Salt and pepper to taste
Fresh parsley chopped (for garnish)
hot peppers sliced (optional, for extra heat)

Instructions

Start by heating some oil in a large pot or Dutch oven over medium heat. Add the diced onions, celery, and carrots. Sauté until they become tender and fragrant.
Add the minced garlic and cook for an additional minute.
Stir in the diced tomatoes and tomato paste. Cook for a few minutes to allow the flavors to meld together.
Pour in the fish or vegetable broth and water, followed by the bay leaf, dried thyme, hot sauce (if using), and Worcestershire sauce. Give it a good stir.
Gently place the fish fillets into the pot, making sure they are submerged in the liquid. If needed, you can cut them into smaller pieces.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the fish is cooked through and easily flakes apart.
Remove the fish fillets from the pot and set them aside to cool slightly.
Using a blender or immersion blender, carefully puree about half of the soup to create a thicker consistency. You can adjust the amount of pureed soup to your liking.
Shred the cooked fish into bite-sized pieces and return them to the pot.
Season the chowder with salt and pepper to taste. If desired, add some sliced hot peppers for an extra kick.
Allow the chowder to simmer for an additional 10 minutes to let the flavors meld together.
Serve the Bermuda fish chowder hot, garnished with fresh parsley. It pairs perfectly with a slice of warm crusty bread.

Disclaimer

Some parts of recipe maybe AI-generated.

Nutrition

Calories: 220kcal (11%)Carbohydrates: 13g (4%)Protein: 36g (72%)Fat: 3g (5%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 85mg (28%)Sodium: 846mg (37%)Potassium: 934mg (27%)Fiber: 3g (13%)Sugar: 7g (8%)Vitamin A: 5553IU (111%)Vitamin C: 16mg (19%)Calcium: 82mg (8%)Iron: 3mg (17%)

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword fish

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Bermuda fish chowder