Bermuda Fish Head Chowder Recipe

Name: Bermuda Fish Head Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds fish heads; 2 medium celery stalks chopped; 2 medium carrots chopped; 1 small onions sliced; 1/2 each lemon sliced; 1 teaspoon salt; 1/2 teaspoon black peppercorns whole; 1 1/2 each bay leaves; 513 cups water; 1 pound red snapper fillets; 2 tablespoons butter; 2 medium celery stalks chopped; 1 medium carrots chopped; 1 medium onions chopped; 9 ounces tomatoes chopped; 1 1/4 cups white wine dry; 2 teaspoons lemon juice; 113 teaspoons tomato paste; 1/2 teaspoon paprika; 1/2 teaspoon thyme ground; 1/4 teaspoon white pepper freshly ground; 1/4 teaspoon red hot pepper sauce; 1 pinch cinnamon; 2 tablespoons sherry dry

Servings: persons

3 pounds fish heads
2 medium celery stalks chopped
2 medium carrots chopped
1 small onions sliced
1/2 each lemon sliced
1 teaspoon salt
1/2 teaspoon black peppercorns whole
1 1/2 each bay leaves
513 cups water
1 pound red snapper fillets
2 tablespoons butter
2 medium celery stalks chopped
1 medium carrots chopped
1 medium onions chopped
9 ounces tomatoes chopped
1 1/4 cups white wine dry
2 teaspoons lemon juice
113 teaspoons tomato paste
1/2 teaspoon paprika
1/2 teaspoon thyme ground
1/4 teaspoon white pepper freshly ground
1/4 teaspoon red hot pepper sauce
1 pinch cinnamon
2 tablespoons sherry dry

1
Combine first 8 ingredients in large pot.
2
Add water.
3
Bring to boil, skimming surface occasionally.
4
Reduce heat and simmer 20 minutes, skimming surface occasionally.
5
Add fish fillets and cook until opaque, about 5 minutes.
6
Remove fish fillets using slotted spoon and flake slightly, then set aside.
7
Strain stock through fine sieve; do not press on solids.
8
Return stock to pot and simmer gently until reduced to 5 cups, about 5 minutes.
9
Meanwhile, melt butter in heavy large saucepan.
10
Add 2 celery stalks, 1 carrot and 1 chopped onion and cook until vegetables begin to soften, stirring frequently, about 8 minutes.
11
Mix in all remaining ingredients except sherry and rum.
12
Add stock and bring to boil.
13
Reduce heat and simmer 20 minutes.
14
Discard bay leaf.
15
Mix in sherry and rum (or use sherry pepper sauce).
16
Add fish, and serve immediately.

207

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 24 ingredients. The key ingredients include: 3 pounds fish heads, 2 medium celery stalks chopped, 2 medium carrots chopped, 1 small onions sliced, and more.

Yes, Bermuda Fish Head 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 Head Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions