Bermuda Fish Head Chowder
Submitted by dyann
Authentic Bermuda fish chowder built on a rich stock from fish heads, simmered with tomato, white wine, and warm spice, then finished the island way with sherry and dark rum. A deep, savory tomato-based chowder.
YIELD
8 servingsPREP
10 minCOOK
45 minREADY
1 hrsThis is the real thing, Bermuda’s national dish, and it starts the old-fashioned way with fish heads. Simmered with lemon and aromatics, they give up a deep, gelatin-rich stock that no carton can match, and that stock is the soul of the whole chowder.
After poaching snapper fillets in the broth, you strain it gently, never pressing the solids, so it stays clean, then reduce it to concentrate the flavor. A fresh mirepoix softens in butter before tomatoes, white wine, tomato paste, paprika, thyme, and a whisper of cinnamon go in to build the body.
What makes it unmistakably Bermudian is the finish: a splash of dry sherry and dark rum, or the island’s beloved sherry pepper sauce, stirred in off the heat right before the flaked fish returns to the pot.
Chef Tips
- Use fish heads and frames for the stock; they carry far more flavor and body than fillets alone.
- Strain the stock without pressing on the solids, or it turns cloudy and bitter.
- Reduce the strained stock to concentrate it before building the chowder, for a deeper base.
- Add the sherry and rum off the heat at the very end, so their flavor stays bright instead of cooking away.
Variations
- Stir in diced potato for a heartier, thicker chowder.
- Use any firm white fish like grouper or rockfish in place of snapper.
- Pass extra hot sauce and the sherry-rum mix at the table so everyone can adjust the heat.
Ingredients
Directions
Combine first 8 ingredients in large pot. Add water.
Bring to boil, skimming surface occasionally.
Reduce heat and simmer 20 minutes, skimming surface occasionally.
Add fish fillets and cook until opaque, about 5 minutes.
Remove fish fillets using slotted spoon and flake slightly, then set aside.
Strain stock through fine sieve; do not press on solids.
Return stock to pot and simmer gently until reduced to 5 cups, about 5 minutes.
Meanwhile, melt butter in heavy large saucepan.
Add 2 celery stalks, 1 carrot and 1 chopped onion and cook until vegetables begin to soften, stirring frequently, about 8 minutes.
Mix in all remaining ingredients except sherry and rum.
Add stock and bring to boil.
Reduce heat and simmer 20 minutes.
Discard bay leaf. Mix in sherry and rum (or use sherry pepper sauce).
Add fish, and serve immediately.
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