Bermudian cuisine is a blend of African, British, and Portuguese influences, resulting in a variety of flavorful dishes. One popular traditional recipe from Bermuda is Fish Chowder, a rich and hearty seafood soup. Here’s a concise recipe:


  • 500 grams white fish fillets (such as cod or snapper), cut into chunks
  • 1 onion, finely chopped
  • 1 bell pepper, finely chopped
  • 2 cloves garlic, minced
  • 2 tomatoes, diced
  • 2 tablespoons tomato paste
  • 2 cups fish or vegetable broth
  • 1 cup water
  • 1/4 cup rum (optional)
  • 1 teaspoon thyme leaves
  • 1 bay leaf
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and pepper to taste
  • Vegetable oil for sautéing
  • Fresh parsley for garnish (optional)


  1. In a large pot or Dutch oven, heat some vegetable oil over medium heat. Add the chopped onion, bell pepper, and minced garlic. Sauté until the vegetables become tender and slightly caramelized.
  2. Stir in the diced tomatoes and tomato paste, and cook for a few minutes until the tomatoes begin to break down.
  3. Add the fish chunks to the pot and cook for a couple of minutes to lightly sear them.
  4. Pour in the fish or vegetable broth, water, and rum (if using). Stir in the thyme leaves, bay leaf, and cayenne pepper (if using). Season with salt and pepper to taste.
  5. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-30 minutes, or until the fish is cooked through and the flavors have melded together.
  6. Remove the bay leaf from the pot and taste the chowder, adjusting the seasoning if needed.
  7. Ladle the fish chowder into bowls and garnish with fresh parsley, if desired.
  8. Serve the Bermuda Fish Chowder hot with crusty bread or Bermuda Johnny bread, and enjoy!

Note: Bermuda Fish Chowder is often served with a side of hot sauce or sherry pepper sauce for added heat and flavor.



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