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Bermuda Fish Chowder (The Reefs, Southamton, Bermuda)















Trans-fat Free, Good source of fiber


1 ½ pounds grouper
wahoo, or other firm fish
2 large potatoes
1 each celery
1 each onions
1 each carrots
1 each leeks
2 each tomatoes
1 x bay leaves
peppercorns, thyme
2 each celery stalks
1 each carrots
1 each green bell peppers
4 ounces butter
4 ounces all-purpose flour
3 ounces tomato paste
2 ounces dark rum
1 each hot chili peppers
1 x salt and black pepper
to taste


To a stockpot with 4 qts. water add whole fish plus vegetables and herbs for stock.

Bring to a boil, skimming off any scum from surface.

Let simmer for 20 to 25 minutes. While it is cooking, dice the rest of the vegetables to 1/2".

Strain and set aside both the stock and the fish.

When fish are cool, remove skin and discard, then remove and set aside all meat from fish carcasses.

In the cleaned stockpot melt the butter and add the diced vegetables.

Sauté over medium heat for about 5 minutes.

Add flour and stir for about 2 minutes on low heat.

Slowly add fish stock, whisking to blend vegetable mixture to a smooth consistency.

Bring to a boil and add tomato paste.

Reduce heat and let simmer for 45 to 50 minutes.

Just before it has cooked for 45 minutes, add fish, sherry peppers, and rum.

Season to taste.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 274g (9.7 oz)
Amount per Serving
Calories 32044% of calories from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 10g 48%
Trans Fat 0g
Cholesterol 40mg 13%
Sodium 162mg 7%
Total Carbohydrate 12g 12%
Dietary Fiber 5g 19%
Sugars g
Protein 9g
Vitamin A 93% Vitamin C 59%
Calcium 4% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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