Bermuda fish chowder

Bermuda fish chowder is a chowder soup that is considered the national dish of Bermuda.[1][2] Its basic ingredients are fish, tomatoes and onions, seasoned with black rum and "sherry peppers sauce". The recipe is believed to have been developed by the 17th century British colonizers of Bermuda.

Bermuda fish chowder
TypeSoup
Place of originBermuda
Serving temperatureHot
Main ingredientsfish, stock, tomato purée

Recipes

The basic ingredients of Bermuda fish chowder are fish stock, fish fillets, and tomato puree.[3] Other ingredients are typically vegetables and herbs and spices.

There are many variations spun off of the basic ingredients. One recipe uses one cup of chopped onion, celery, and carrot as well as diced pork hocks and a dash of Worcestershire sauce.[4] Another uses white fish fillets (either cod, grouper, tilefish, or snapper), onions, carrots, celery, minced garlic, unsalted butter, bay leaf, thyme, allspice, Worcestershire sauce, black rum and sherry pepper sauce.[5] Other types of fish can be used like rock fish or sea bass.[6]

The consistency of Bermuda fish chowder is much lighter than chowders that are thickened with milk or cream.[3] It is sometimes compared with bouillabaisse.[7]

Traditional condiments

Traditional recipes are seasoned with black rum, and "sherry peppers sauce", a hot sauce made of pimentos marinated in sherry and spices.[3][7] Locally manufactured "Outerbridge's Original Peppers Sauce" is one of Bermuda's few exports. It is said that Bermuda fish chowder must include Outerbridge's sauce.[2] Black Seal Rum made by Bermudan distiller Gosling Brothers is also considered the traditional rum to flavour the soup.[8]

History

It is believed that the recipe was developed by 17th century British colonizers.[1] Sherry peppers sauce is also Bermudan tradition dating from that period. Called "peppers wine", it was used by sailors to make spoiled food more palatable.[2]

TIME reported that there was "Bermuda fish chowder competition" in 2006 featuring celebrity chefs Anthony Bourdain, Pino Maffeo and Michael Lomonaco.[9]

See also

References
  1. Kelly, Daviot (8 March 2007). "A taste of Guyana and Bermuda". Jamaica Gleaner. Archived from the original on 9 April 2008. Retrieved 29 February 2012.
  2. Hillinger, Charles (30 January 1990). "Peppers profiting packer". The Bulletin. Australian Consolidated Press. Retrieved 29 February 2012.
  3. Blumenthal, Deborah (6 June 1982). "Island Fish Chowder: It's Got that Zing". The New York Times. The New York Times Company. Retrieved 29 February 2012.
  4. Spitler, Sue (March 2009). 1,001 Delicious Soups and Stews: From Elegant Classics to Hearty One-Pot Meals. ISBN 978-1-57284-091-1. Retrieved 5 March 2012.
  5. "Bermuda Fish Chowder". Epicurious. Condé Nast Publications. October 2000. Retrieved 12 March 2012.
  6. "Bermuda Fish Chowder A Good "Next Day" Dish". Schenectady Gazette. 19 February 1974. Retrieved 5 March 2012.
  7. Clark, Charles T. (24 June 2010). "Jasper White gives local clam shacks a run for the money". The Day. Retrieved 29 February 2012.
  8. Lahuta, David (24 September 2009). "36 Hours in Bermuda". The New York Times. The New York Times Company. Retrieved 29 February 2012.
  9. McLaughlin, Lisa (6 September 2005). "Food—Sauteing With The Stars". TIME. Time Warner. Retrieved 5 March 2012.
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