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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Bermuda Fish Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions