Bermuda fish chowder

Bermuda fish chowder is a cherished traditional soup that is considered the national dish of Bermuda, a picturesque British Overseas Territory situated in the North Atlantic Ocean. This chowder is a delightful concoction of fish, tomatoes, onions, black rum, and the distinctive "Sherry Pepper Sauce." Its origins trace back to the 17th century, introduced by British colonizers.

At its heart, Bermuda fish chowder is crafted from fish stock, fish fillets, and tomato purée. To enhance the flavors, a variety of vegetables, herbs, and spices are incorporated. Common ingredients in various recipes include onions, celery, carrots, diced pork hocks, and Worcestershire sauce. The fish typically used ranges from rockfish to sea bass. The final touches are provided by the black rum and the iconic "Sherry Pepper Sauce" a fiery condiment made from pimentos marinated in sherry and spices.

Unlike other chowders, Bermuda fish chowder is distinguished by its lighter consistency, as it does not rely on milk or cream for thickening. Many people compare it to bouillabaisse, a classic French fish stew. The dish's history is as rich as its flavor, with British colonizers developing the recipe in the 17th century. The tradition of using "Sherry Pepper Sauce" harks back to sailors of that era, who used "pepper wine" to improve the taste of less-than-fresh food.

In 2006, the dish even took the spotlight in a "Bermuda fish chowder competition" featuring celebrity chefs like Anthony Bourdain, Pino Maffeo, and Michael Lomonaco. With its unique flavor profile and historical significance, Bermuda fish chowder remains a proud emblem of Bermuda's culinary heritage.