Bermuda Fish Chowder (The Reefs, Southamton, Bermuda)

Every kitchen on the island has its own version of fish chowder, and this one comes straight from The Reefs resort in Southampton, Bermuda.

The whole fish goes into the pot first to build a deeply flavored stock with vegetables and herbs.

That stock becomes the backbone of a thick, roux-based chowder loaded with diced potatoes, carrots, celery, leeks, and tomatoes.

The finishing move is pure Bermuda: a splash of dark rum and fiery sherry peppers stirred in right at the end, giving the chowder its signature warmth and kick.

It’s the kind of bowl that makes you close your eyes and hear the ocean.

Pro Tips

• Use the freshest, firmest white fish you can find. Grouper is traditional, but snapper or sea bass work well too.
• Don’t skip building the stock from the whole fish. It’s what separates a good chowder from a legendary one.
• Sherry pepper sauce is the authentic Bermudian condiment here. Outerbridge’s is the classic brand, but any hot pepper sauce with vinegar character will do in a pinch.
• Let the chowder rest for an hour after cooking if you have time. The flavors deepen dramatically.