Recipe courtesy of Suzanne Somers

Bermuda Fish Chowder

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  • Total: 1 hr 40 min
  • Prep: 40 min
  • Cook: 1 hr
  • Yield: Yield: 10 servings
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3 tablespoons olive oil

1 cup finely chopped onion

1 cup finely chopped celery

I cup finely chopped carrot

1 1/2 cups peeled chopped tomato

1 teaspoon finely chopped garlic

4 ounces flour

1/2 teaspoon cinnamon

1/2 teaspoon marjoram

1/2 teaspoon oregano

4 pints fish stock

2 cups cooked, flaked white fish meat

1-ounce black rum (goslings, if available)

1-ounce Worcestershire sauce

1/2-ounce hot sauce

Salt and pepper, to taste


  1. Heat up the olive oil in a thick heavy bottomed pan. Add all the chopped vegetables, tomato and garlic and sweat off for 5 minutes, stirring continuously. Add the flour, cinnamon and herbs and continue to cook for 2 minutes. Add the fish stock and bring to a boil, then crumble the fish into the pan with the rum, Worcestershire sauce and hot sauce. Let simmer for 1 hour, stirring occasionally. Add salt and pepper, to taste.