Bermuda fish chowder
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| Type | Soup |
|---|---|
| Place of origin | Bermuda |
| Serving temperature | Hot |
| Main ingredients | fish, stock, tomato purée |
Bermuda fish chowder is a chowder soup that is considered the national dish of Bermuda, a British Overseas Territory in the North Atlantic Ocean. Its basic ingredients are fish, tomatoes and onions, seasoned with black rum and "Sherry Pepper Sauce". The recipe is believed to have been developed by the 17th century British colonizers of Bermuda.
Status
Bermuda fish chowder is considered the national dish of Bermuda.[1][2]
Ingredients
Basic ingredients
The basic ingredients of Bermuda fish chowder are fish stock, fish fillets, and tomato puree.[3] Other ingredients are typically vegetables and herbs and spices.
Recipes
One recipe uses one cup of chopped onion, celery, and carrot as well as diced pork hocks and a dash of Worcestershire sauce.[4]
Another recipe recommends using rock fish or sea bass as the fish fillet ingredient.Cite error: The <ref> tag has too many names (see the help page).
The Epicurious website recipe calls for onions, carrots, celery, a seeded and skinned tomato, minced garlic, unsalted butter, filleted white fish (Cod, Grouper, Tilefish, or Snapper), seasoned with bay leaf, thyme, allspice, Worcestershire sauce, and the traditional black rum and sherry pepper sauce.[5]
Traditional condiments
Traditional recipes are seasoned with black rum, and "sherry peppers sauce", a hot sauce made of pimentos marinated in sherry and spices.[3][6] Locally manufactured "Outerbridge's Original Peppers Sauce" is one of Bermuda's few exports. It is said that Bermuda fish chowder must include Outerbridge's sauce.[2] Black Seal Rum made by Bermudan distiller Gosling Brothers is also considered the traditional rum to flavour the soup.[7]
Comparison with other chowders
Bermuda fish chowder is of a much lighter consistency than chowders that are thickened with milk or cream.[3] It is sometimes compared with bouillabaisse.[6]
History
It is believed that the recipe was developed by 17th century British colonizers.[1] Sherry peppers sauce is also Bermudan tradition dating from that period. Called "peppers wine", it was used by sailors to make spoiled food more palatable.[2]
TIME reported that there was "Bermuda fish chowder competition" in 2006 featuring celebrity chefs Anthony Bourdain, Pino Maffeo and Michael Lomonaco.[8]
See also
References
- ^ a b Kelly, Daviot (8 March 2007). "A taste of Guyana and Bermuda". Jamaica Gleaner. Retrieved 29 February 2012.
- ^ a b c Hillinger, Charles (30 January 1990). "Peppers profiting packer". The Bulletin. Australian Consolidated Press. Retrieved 29 February 2012.
- ^ a b c Blumenthal, Deborah (6 June 1982). "Island Fish Chowder: It's Got that Zing". The New York Times. The New York Times Company. Retrieved 29 February 2012.
- ^ Spitler, Sue. 1,001 Delicious Soups and Stews: From Elegant Classics to Hearty One-Pot Meals. ISBN 978-1-57284-091-1. Retrieved 5 March 2012.
- ^ "Bermuda Fish Chowder". Epicurious. Condé Nast Publications. October 2000. Retrieved 12 March 2012.
- ^ a b Clark, Charles T. (24 June 2010). "Jasper White gives local clam shacks a run for the money". The Day. Retrieved 29 February 2012.
- ^ Lahuta, David (24 September 2009). "36 Hours in Bermuda". The New York Times. The New York Times Company. Retrieved 29 February 2012.
- ^ McLaughlin, Lisa (6 September 2005). "Food—Sauteing With The Stars". TIME. Time Warner. Retrieved 5 March 2012.
External links
- Bermuda’s Fish Chowder from WestJet Airlines' magazine
- Bermuda fish chowder description from Frommer's 2011 Bermuda travel guide