Fish Chowder, Bermuda Style Recipe

Name: Fish Chowder, Bermuda Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds sea bass; 2 pounds any other fish fillets; Salt to taste; 1 1/2 teaspoons dried leaf thyme; 1/2 teaspoon ground cloves; 1 bay leaf; 1/4 cup butter; 2 onions, chopped; 6 ribs celery, chopped; 1 green pepper, chopped; 1 (28 ounce) can tomatoes; 1 (8 ounce) can tomato sauce; 2 tablespoons chopped parsley; 3/4 teaspoon Worcestershire sauce; 1/4 teaspoon hot pepper sauce; 1/4 teaspoon curry powder; Lemon wedges; Dark rum and sherry

Servings: persons

3 pounds sea bass
2 pounds any other fish fillets
Salt to taste
1 1/2 teaspoons dried leaf thyme
1/2 teaspoon ground cloves
1 bay leaf
1/4 cup butter
2 onions, chopped
6 ribs celery, chopped
1 green pepper, chopped
1 (28 ounce) can tomatoes
1 (8 ounce) can tomato sauce
2 tablespoons chopped parsley
3/4 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1/4 teaspoon curry powder
Lemon wedges
Dark rum and sherry

1
Remove heads and tails of sea bass.
2
Discard tails.
3
Place heads, fish bodies and fillets in large kettle.
4
Add water just to cover, salt, thyme, cloves and bay leaf.
5
Cover and simmer 15 minutes.
6
Strain, reserving stock.
7
Discard heads; remove skin and bone from fish and flake the fish.
8
In large kettle melt butter; add onions, celery and green pepper.
9
Cook until tender.
10
Add tomatoes, tomato sauce, parsley, Worcestershire sauce, hot pepper sauce and curry.
11
Simmer, uncovered, 15 minutes.
12
Add reserved fish stock and flaked fish.
13
Simmer 15 minutes.
14
Serve in heated soup bowls, adding a squeeze of lemon juice, a dash or two each of rum and sherry and additional hot pepper sauce to taste to each serving.

168

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 18 ingredients. The key ingredients include: 3 pounds sea bass, 2 pounds any other fish fillets, Salt to taste, 1 1/2 teaspoons dried leaf thyme, and more.

Yes, Fish Chowder, Bermuda Style 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!

Fish Chowder, Bermuda Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions