clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
The Hirshon Bermuda Fish Chowder

The Hirshon Bermuda Fish Chowder

  • Total Time: 0 hours


Units Scale
  • 4 qts water
  • 2 lbs white fish fillets (Rockfish or Sea Bass work well) + 2 split Grouper or Sea Bass heads
  • 1 tbs fresh thyme
  • 6 bay leaves
  • 20 peppercorns
  • 1/4 tsp ground cloves
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 3 large Bermuda onions, chopped
  • 2 large cloves garlic, minced
  • 8 ribs of celery, chopped, including leaves
  • 2 yellow bell peppers
  • 28 oz can of San Marzano whole tomatoes, seeded, chopped
  • 1 1/2 cup homemade chicken broth (or use low-salt, top-quality stock from a can/container)
  • 1 cup Heinz Ketchup blended with 1 tablespoon of Balsamic Vinegar
  • 1/2 cup parsley, chopped
  • 2 tbsp Worcestershire sauce
  • 2 tsp fresh lime juice
  • 2 lbs potatoes peeled, small dice
  • 6 large carrots peeled, small dice
  • freshly ground pepper to taste
  • 2 oz Gosling’s Black Seal Rum
  • 4 tbsp Outerbridge Sherry Peppers Sauce


  1. In a large pot, bring the water to a boil and put in the fish fillets and heads plus the salt and spices. Lower flame and simmer for 45 minutes.
  2. In another very large pot big enough to contain all of the ingredients, melt the butter and oil together and sauté the onions and garlic until just golden.
  3. Add the celery and yellow peppers and sauté another few minutes. Add the tomatoes and broth and simmer for 30 minutes.
  4. Now strain the fish stock into the cauldron.
  5. Pick out the fish heads and remove, put the fillets back into the pot, discard the spices. Add the remaining vegetables to the pot and simmer partially covered for two hours.
  6. The soup should be thickened, but not thick and be a dark reddish brown as well as very aromatic. If not thick enough you may resort to a little cornstarch and water, stirred into the boiling soup. At the end of the cooking time, add the sherry peppers sauce and Black Seal Rum. Serve immediately, or allow to cool and keep a day for more intense flavors. At serving time, pass around additional Black Seal Rum and sherry peppers sauce.
  • Prep Time: 0 hours
  • Cook Time: 0 hours