Bermuda fish chowder
Bermuda’s national soup: white fish with vegetables in a tomato broth, served with a splash of black rum and sherry pepper sauce.
Ingredients
- 800 g white fish with heads and bones
- 1 onion, 2 carrots and 2 celery sticks
- 1 green pepper
- 400 g crushed tomatoes
- 2 potatoes
- 2 tablespoons tomato purée
- Thyme, bay leaf, cloves and pepper
- 1 tablespoon of Worcestershire sauce
- Black rum and sherry pepper sauce (or sherry with chilli)
How to make it at home
- Make a stock with the heads and bones, an onion and the bay leaf for 30 minutes. Strain.
- Fry the chopped onion, carrot, celery and pepper.
- Add the tomato, tomato purée, spices and stock, and simmer for 30 minutes.
- Add the diced potatoes and, at the end, the fish in pieces and the Worcestershire sauce.
- Serve with a splash of black rum and a few drops of sherry pepper sauce at the table.
The trick: The rum and sherry are added in the bowl, to each person’s taste.