Entree: Bermuda – Bermudian Fish Chowder

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 4 slices bacon, approx. 4 oz (115 g), chopped
- 1 medium onion, diced (about 5 oz / 140 g)
- 2 stalks celery, diced (about 4 oz / 115 g)
- 1 medium carrot, diced (about 3 oz / 85 g)
- 2 cloves garlic, minced (about 8 g)
- 2 tbsp (30 ml) tomato paste
- 2 tbsp (16 g) all-purpose flour
- 4 cups (960 ml) fish stock or low-sodium chicken stock
- 2 medium potatoes, peeled and diced, about 12 oz (340 g)
- 1 lb (454 g) firm white fish fillets (such as cod or haddock), skinless, cut into 1-inch pieces
- 1 bay leaf
- 1 tsp (1 g) dried thyme or 1 tsp fresh thyme leaves
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tsp (6 g) salt, or to taste
- 2 tbsp (30 ml) heavy cream (optional for a touch of richness)
- 2 tbsp (30 ml) Gosling's Black Seal or other dark rum (traditionally added to individual bowls; add to pot if preferred)
- 2–3 tbsp (30–45 ml) sherry pepper sauce (to taste; serve extra at the table)
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. In a large pot over medium heat, cook the chopped bacon until fat renders and bacon is crisp, about 6–8 minutes. Remove most of the crisp bacon pieces with a slotted spoon and reserve for garnish, leaving about 2 tbsp (30 ml) of bacon fat in the pot.
2. Add the butter to the reserved fat. Sauté the diced onion, celery, and carrot until softened, about 5–7 minutes. Add the garlic and cook 1 minute more.
3. Stir in the tomato paste and flour and cook 1–2 minutes to remove the raw flour taste, stirring constantly.
4. Gradually whisk in the fish stock until smooth. Add the diced potatoes, bay leaf, and thyme. Bring to a simmer and cook until potatoes are just tender, about 10–12 minutes.
5. Add the fish pieces to the simmering soup and poach gently until opaque and cooked through, about 5–7 minutes depending on size. Do not stir vigorously to avoid breaking the fish.
6. Remove the bay leaf. Stir in the heavy cream if using, then season with salt and black pepper. Ladle chowder into bowls and add 1/2 tbsp (7.5 ml) Gosling's Black Seal or other dark rum per bowl (or stir 2 tbsp / 30 ml into the pot if preferred). Finish each bowl with 1/2–1 tbsp (7.5–15 ml) sherry pepper sauce to taste.
7. Garnish with reserved crisp bacon pieces and chopped fresh parsley and serve hot.