Some locations are celebrated for their cuisine. Some even have dishes that instantly call to mind the places where they were first savoured. Think gumbo and New Orleans, cheesecake and New York or Bermuda and its iconic fish chowder. This dark, tomato-based soup is considered the island’s national dish, invoking its birthplace in everything from the locally sourced fish to the Outerbridge’s Original Sherry Peppers Sauce and Gosling’s Black Seal Rum behind its distinctive bite. Here is a recipe provided by Bella Vista restaurant located at the Port Royal Golf Course. Bon appétit! Ingredients: 4 qts. of water 2 lbs. of white fish fillets 1 tbsp. fresh thyme 6 bay leaves 16 peppercorns ¼ tbsp. ground cloves ½ cup chopped parsley rockfish broth 2 tbsp. butter 2 tbsp. oil 2 large Bermuda onions, chopped 2 large garlic cloves, chopped ½ stalk of celery (about 6 ribs), chopped 3 mix-colored peppers, chopped 28 oz. can of peeled tomatoes, seeded and chopped 6 oz. tomato paste 2 lbs. small potatoes, peeled and chopped 6 large carrots, peeled and chopped 1 tbsp. A.1. steak sauce 2 tbsp. BBQ sauce beef paste fish paste gravy master Tabasco (to taste) 2 tbsp. Worcestershire sauce 2 tsp. fresh lemon juice seasoning salt (to taste) freshly grounded pepper (to taste) 3 oz. Gosling’s Black Seal Rum 4 tbsp. Outerbridge’s Original Sherry Peppers Sauce cornstarch (if needed) Directions: Bring the water to a boil in a large pot. Add the fish and spices, and simmer on low for about an hour. In another pot, cook the rest of the ingredients, and then simmer that for 30 minutes. Combine the contents of the two pots and slow-cook for four hours. For the final touch, add Outerbridge’s Original Sherry Peppers Sauce and Gosling’s Black Seal Rum.
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