News Americas, NEW YORK, NY, Fri. Sept. 18, 2020: This weekend, we journey to Bermuda to bring you the classic recipe for Bermuda fish chowder. This was presented by Yeaton Outerbridge for The Here’s how you too can make it.


4 quarts water

1 ½ lbs white fish fillets

salt, thyme, bay leaves, peppercorns, ground cloves

2 tbsp butter

2 tbsp oil

2 lbs potatoes, peeled and diced

3 large onions, chopped

8 celery stalks, chopped

1 garlic clove, minced

2 green peppers, chopped

6 carrots, diced

½ cup parsley, chopped

1 can (28 oz, 794 g) peeled tomatoes

1 can (10 oz, 285 g) consommé

1 cup ketchup

2 tbsp Worcestershire sauce

2 tsp lemon juice

Ground pepper to taste


In a large pot put water fish fillets, salt, and spices.

Bring to a boil and let simmer for 30-45 minutes.

In a frying pan melt butter and oil and sauté onions, celery, garlic, and green peppers.

Add tomatoes and consommé and simmer for 30 minutes.

Transfer this mixture to the fish stock and add remaining ingredients.

Simmer partially covered for 2 hours.

Adjust seasoning to your liking.

Serve piping hot.

Bon Appetite

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