~225 cal · 27g protein · 12g carbs · 7g fat (estimated, per serving)
🍽️
Dark tomatoey fish chowder in a bowl
🇧🇲 Hamilton
Bermuda's national soup is a deep, dark chowder simmered from fish, tomato, and aromatics — but what makes it Bermudian arrives at the table: a splash of black rum and a shake of sherry peppers, the fiery local condiment. It is the island's signature starter, richer and darker than its New England cousins.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 6 —
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1.5 lb + 6 cups firm white fish and fish stock
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3 tbsp flour, for thickening
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4 tomatoes
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3 tbsp tomato paste
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1 onion
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2 carrot
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1 tbsp Worcestershire
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2 bay
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1 tsp thyme
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2 tbsp + to taste black rum and sherry pepper sauce, to finish
Instructions
1
Soften the onion and carrot, stir in the flour, then add the tomatoes, tomato paste, stock, Worcestershire, bay, and thyme.
2
Simmer 30 minutes to build a dark, savory base.
3
Add the fish (or hearts of palm and mushrooms) and cook gently until just done.
4
Adjust seasoning; the chowder should be deep and rich.
5
Serve with black rum and sherry pepper sauce stirred in at the table.
Hamilton tradition.
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🌏 While it simmers — know your destination
📍
Hamilton. A pastel Atlantic capital of dark, rummy fish chowder.
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Bermuda. A mid-Atlantic isle famous for its dark, rummy fish chowder.
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North America. A collision of Indigenous, colonial, and immigrant tables.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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