Bermuda Fish Chowder Recipe

Serves/Makes: 10 serving


  • 6 cod, fillets (you can use hake, halibut, snapper, or what you have)
  • 4 quarts water
  • 4 cups peeled, diced potatoes
  • 1 cup ketchup
  • 1/4 cup butter
  • 6 cups finely chopped onions
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground cloves
  • 2 cups finely chopped celery
  • 1 clove garlic, crushed
  • 1 1/2 cup chopped green pepper
  • 4 cups canned Roma tomatoes, chopped
  • 1 1/2 cup rich beef broth
  • 1/4 cup minced parsley
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons lemon juice
  • 2 cups chopped carrots
  • 1 ounce dark rum or sherry
  • 3 whole bay leaves (remove when chowder is done)
How to cook Bermuda Fish Chowder:
  • In a large kettle combine the fish fillets with four quarts of water, salt and pepper to taste, and the thyme, bay leaves and ground cloves.
  • In a separate pan, melt the butter and add the onions, celery, garlic, and green pepper.
  • Cook until onions are soft.
  • To this same dish add the tomatoes and their juice, beef broth and simmer for 30 minutes.
  • Add this mixture to the fish in the kettle.
  • Stir in ketchup, parsley, Worcestershire, and lemon juice.
  • Add the potatoes, carrots, rum or sherry and more black pepper if you like.
  • Simmer chowder very slowly for at least 1 hour, or up to 3 hours, stirring every 30 minutes.

This recipe for Bermuda Fish Chowder serves/makes: 10 serving

The Bermuda Fish Chowder recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Cod (more Cod recipes)
Preparation Method: Soup/Stew (more Soup/Stew recipes)

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