Sunday, May 19, 2013

Vacation Inspiration, "Bermudan Fish Chowder"

Although it looks dark and murky, this Bermudan fish chowder, ( a staple of the island,) is a flavorful
explosion to the taste buds!  Especially if you use the proper garnish of Outerbridge's Original
Sherry Pepper Sauce.  This condiment can't be duplicated. So if you think you might want to give this
flavorful chowder a try, make sure to order some from their website to recreate an "authentic Bermudan
experience!

We used these ingredients and made our own fish stock!  The bobble head is Chef Dale and you will be seeing him in all of our posts, thanks to our kids for this great gift!
You would not have to make your own stock, but we did not want to take any chances with this island
specialty! Chef Herbie Bascome's Bermuda Fish Chowder is the best!  He has been making the chowder at the Fairmont for over 25 years.  In my quest for the best "Bermudan Fish Chowder,"  I discovered his version is the most sought-after, according to the locals!
These simple ingredients and fish are all you need to prepare the chowder, and a lot of love!

Chef Herbie Bascome's Bermuda Fish Chowder
3/4 gallon fish stock
2 pounds fish fillets (grouper or cod)
1 cup chopped onions, (all vegetables finely diced!)
1 cup chopped celery
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon marjoram
1 teaspoon basil
1 cup chopped tomatoes
1 ounce chopped garlic
4 ounces of black rum, preferably Gosling's
1 ounce of Worcestershire sauce
2 ounces sherry pepper sauce
Gravy coloring, such as Kitchen Bouquet
1 cup flour
2 cups water
1 teaspoon cinnamon

METHOD
Place the onions carrots and celery in a large pot, add a little olive oil and saute' for five minutes
over medium heat.
Add the fish and fish stock and bring to a boil. 
Add thyme, oregano, basil, tomatoes, reduce the heat and simmer for 20 minutes.
Add the rum, Worcestershire sauce and sherry pepper sauce, bring to a boil and simmer further
20 minutes.
Mix the flour, cinnamon and water together to form a roux, strain through a fine sieve.
Add roux to the fish mixture while stirring to avoid lumps.
Add the gravy coloring until reaching a golden brown color.
Simmer over low heat for 1 1/2 hours, stirring from time to time.
Add salt to taste.
Serve with rum and sherry pepper sauce. 


We used this beautiful cod for our "Bermudan Chowder!"
Of course you can "Be Your Own Chef" and add more spice or additional vegetables.  For me, this is the perfect recipe!  "Stay Passionate About What You Eat!"