Warm Your Soul
With Bermuda Fish Chowder

One hearty chunky stew that is extremely popular all year round is Bermuda Fish Chowder. This traditional dish is served throughout the island at most restaurants. It doubles as a great appetizer or as a main course all by itself.

Preparation can take a couple of days

If you wanted to enjoy this tasty traditional dish in your own home you must note that in order to make it the way Bermudians love it must be in preparation for a couple of days. This is mainly due to the fact that you are using about six fish heads, that are still intact with eyes and brain, that are required to be boiled until everything is broken down. Only intact heads can produce thick hearty chowders. Lower your heat to a simmer. Breaking down the fish heads can take a few days to accomplish.

One major drawback...

One major drawback is that the smell can stay in your home for a few days. Once you’ve gotten to this stage the rest is pretty straight forward and you are fast on your way to dining Bermuda style in the comfort of your own home.

How is this tasty chowder served?

Serve Bermuda Fish Chowder hot with Sherry peppers, warm bread rolls and Goslings Black Rum.


  • 6 Intact Fish Heads
  • 3 strips of bacon
  • 1 small green pepper
  • 3 celery stalks
  • 1 large onion
  • 2 Bermuda potatoes
  • 2 Bermuda carrots
  • 2 Bay leaves
  • 2 cloves of garlic
  • 4 tsp of curry powder
  • 2 sprigs of thyme
  • 2 tbsp Worchestershire Sauce
  • ¼ tsp hot sauce
  • ¼ cup of Sherry
  • 1tsp Gravy Master
  • 1 28oz tin of diced tomatoes
  • 1 tin of consume
  • 2 tsp lemon juice
  • 2 tbsp corn starch


First dice all your vegetables. After you have boiled your fish heads and broken them down add the cloves, thyme, bay leaf, garlic and peppercorns to the heads. Season well. Allow the mixture to simmer for about an hour.

While the mixture is simmering, in a separate pan fry up cut bacon. Next you can add the celery, onion, green pepper. Once everything is fried up nicely and the vegetables are translucent remove the pot from the heat and set it aside.

Strain the fish heads and reuse the stock left behind. Pour all the ingredients but not the cornstarch in a large pot. Boil and simmer. If your soup comes out a bit watery you can add the cornstarch to aid in arriving at the desired thickness.

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