Bermuda Grouper Chowder
Submitted by laljoe
Bermuda grouper chowder, the island’s signature soup, simmers fresh grouper into a rich tomato-and-roux broth with potatoes and vegetables. Finished the traditional way with black rum and sherry peppers.
YIELD
6 servingsPREP
20 minCOOK
80 minREADY
2 hrsThis is Bermuda’s national dish in a bowl, a dark, hearty fish chowder unlike the creamy New England chowder you might expect. The signature is in the finish, but it starts with good bones.
You simmer whole grouper with vegetables and herbs to build a proper fish stock, then pick the meat off the bones to stir back in later, so nothing is wasted and the broth tastes deeply of the sea.
A roux of butter and flour thickens the strained stock, while tomato paste gives the chowder its brick-red color and tangy depth.
Potatoes, carrots, celery, pepper, and tomato simmer in until everything is tender and the flavors meld over a long, slow cook.
The two ingredients that make it unmistakably Bermudian go in right at the end: a splash of dark rum and fiery sherry peppers sauce, added at the table in true island style.
Chef Tips
- Skim the foam off the stock as it simmers for a cleaner, clearer broth.
- Cook the roux a couple of minutes before adding stock, as the recipe says, to lose the raw-flour taste.
- Add the rum and sherry peppers at the very end, and set extra on the table; those flavors are best added fresh.
Variations
- Use any firm white fish like snapper, cod, or halibut if grouper isn’t available.
- Make the stock a day ahead; the chowder deepens in flavor overnight.
- Stir in a spoonful of Worcestershire or a dash of hot sauce if you don’t have sherry peppers.
Ingredients
Directions
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 ½ inch 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.
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