Bermuda Fish Chowder

Bermuda Fish Chowder by Flickr User Kansasphoto. CC by 2.0.


  • 4 qts water
  • 6 rockfish heads (or 3lb fillets)
  • 2 tsp vegetable oil
  • 1 lb onions, chopped
  • ½ lb peppers, small dice
  • ½ lb carrots, small dice
  • 1 lb potatoes, small dice
  • 1 lb leeks, washed, chopped fine
  • 6 ribs celery, chopped
  • 4 oz. tin tomato paste
  • 19 oz. tin whole tomatoes, seeded, chopped
  • Ground white pepper to taste
  • 2 tsp paprika
  • 1 tsp tarragon
  • 2 tsp curry
  • 2 tsp thyme
  • Salt to taste
  • 2 tsp marjoram
  • 2 tsp oregano
  • 4 cloves garlic, minced
  • 4 bay leaves
  • ¼ cup Gosling’s Black Seal Rum
  • ¼ cup sherry peppers


Boil rockfish heads in lightly salted water until fully cooked. Remove the heads, set aside to cool. Strain the remaining stock through a fine sieve and set aside.

Remove the meat from the bones while still warm. Set aside. Finely chop the vegetables and sauté in vegetable oil until the onions and leeks are translucent. Add the tomato paste and sweat for another 3 minutes. Add the fish stock, fish meat, herbs, spices and chopped tomatoes. Bring to a boil and allow to simmer for at least 2 hours. While the chowder is allowed to cook, be sure to constantly remove any scum or impurities that may rise to the surface. Also during simmering, break up any large pieces of fish that remain. Season with salt, pepper, rum and sherry peppers.

Gosling’s Black Seal Rum and sherry peppers should be served on the side so that this dish can be enjoyed to the fullest.