Bermuda Fish Chowder Recipe

Name: Bermuda Fish Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, chopped; 1 green bell pepper, chopped; 1 leek (white and pale green parts only), chopped; 2 carrots, chopped; 1 celery rib, chopped; 1 medium tomato, peeled, seeded, and chopped; 2 large garlic cloves, minced; 3 tablespoons unsalted butter; 3 cups fish stock or bottled clam juice; 5 cups water; 2 1/4 lb mixed white fish fillets such as cod, grouper, tilefish, and snapper, skin and bones removed; 1/4 cup tomato paste; 1 bay leaf; 1 teaspoon whole allspice, tied in a cheesecloth bag; 1/2 teaspoon dried thyme, crumbled; 1 teaspoon hot pepper sauce, or to taste; 3 tablespoons cornstarch stirred together with 3 tablespoons water; 12 small hard-shell clams such as littlenecks, scrubbed; 1 lb medium shrimp, shelled and deveined; 2 to 3 tablespoons Worcestershire sauce; 1/4 cup dark rum, or to taste; 2 tablespoons Sherry pepper sauce

Servings: persons

1 medium onion, chopped
1 green bell pepper, chopped
1 leek (white and pale green parts only), chopped
2 carrots, chopped
1 celery rib, chopped
1 medium tomato, peeled, seeded, and chopped
2 large garlic cloves, minced
3 tablespoons unsalted butter
3 cups fish stock or bottled clam juice
5 cups water
2 1/4 lb mixed white fish fillets such as cod, grouper, tilefish, and snapper, skin and bones removed
1/4 cup tomato paste
1 bay leaf
1 teaspoon whole allspice, tied in a cheesecloth bag
1/2 teaspoon dried thyme, crumbled
1 teaspoon hot pepper sauce, or to taste
3 tablespoons cornstarch stirred together with 3 tablespoons water
12 small hard-shell clams such as littlenecks, scrubbed
1 lb medium shrimp, shelled and deveined
2 to 3 tablespoons Worcestershire sauce
1/4 cup dark rum, or to taste
2 tablespoons Sherry pepper sauce

1
Cook onion, bell pepper, leek, carrots, celery, chopped tomato, and garlic in butter in a 6-quart wide heavy pot over moderate heat, stirring frequently, until softened, about 10 minutes.
2
Stir in stock and water and bring to a boil.
3
Reduce heat and simmer briskly, uncovered, 20 minutes.
4
Stir in fish, tomato paste, bay leaf, cheesecloth bag of allspice, thyme, hot pepper sauce, and salt and pepper to taste.
5
Simmer 20 minutes (fish will break up), then restir cornstarch mixture and stir into chowder.
6
Simmer, stirring occasionally, until thickened, about 2 minutes.
7
Stir in clams, shrimp, Worcestershire sauce, and rum and gently simmer 30 minutes.
8
Remove from heat and let chowder stand, covered, 1 hour.
9
Gently return to a simmer and stir in Sherry pepper sauce.

410

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 medium onion, chopped, 1 green bell pepper, chopped, 1 leek (white and pale green parts only), chopped, 2 carrots, chopped, and more.

Yes, Bermuda Fish Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bermuda Fish Chowder

How did you like this recipe?

Frequently Asked Questions