My Bermuda Fish Chowder Recipe Is Here! Bonus “Scungilli” Edition!

Time For Some Chowder!

I love fish. And I love soup.

So, when my wife gave me a bottle of delicious Sherry Pepper sauce, I found just the right way to use it!

Bravo To Outerbridge’s Bermuda Fish Chowder Recipe!

This cookbook by Outerbridge’s incorporates their terrific Sherry Pepper sauce, and I’m glad it does, because it rocks!

Here is the recipe that I followed, and a step by step creation of this delicious, healthy dish!

Cue The Cans And Bottles!

As some of you know, I accidently ordered GIANT CANS of corn, mushrooms and potatoes, so I grabbed one of those cans of diced potatoes PLUS a giant can of Scungilli – and decided to make them into culinary magic!

There’s the bottle of Outerbridge’s Sherry Peppers Sauce and some Rum – with those ingredients, it was time to cook!

The recipe begins with garlic, onions and celery – sautéed with olive oil, salt and pepper….I know the recipe calls for green bell peppers but I’m not a huge fan of that “New Orleans-style” flavor profile…but as with every recipe, you adapt it to your particular taste!

A squeeze of lemon was added as well as some chopped fresh parsley and diced tomatoes and carrots. Now you can add your beef broth – I only add half at this point, so that I can make sure the chowder isn’t too thin…

Let this combo soften in the pan over a medium low heat, stirring to keep it from sticking…

Time to put in some of those diced potatoes – you can add the amount in the recipe I shared or do it by sight – make it yours! Ultimately you decide the mix of potato and veggies to broth – knowing that the seafood is still to come…and after they combine, add the beef broth and let it simmer…

Time For The Scungilli!

While this is fish chowder, allow me a pivot to add a delicious addition to the chowder!

I opened up my big can of Scungilli, which I love to cook with, and added it to the pot – these big meaty chunks add a chewy texture to the chowder!

This is when you can enhance the chowder with Ketchup, Worcestershire sauce, bayleaves and cloves if desired…let it simmer for a half hour to bring the flavors together!

Cue The Red Snapper!

Then, it was time to add the filets of Red Snapper, which is a delicious, firm meaty fish.

The recipe calls for the chowder to be simmered, partially covered, for two hours – then it’s time to plate the dish!

Ladle your Fish Chowder into a bowl – and then the best part – you shake as much of the Outerbridge’s Sherry Pepper sauce in to give it a nice sweet and spicy kick – and I also add some Rum as well!

My wife seemed to enjoy it, since she shared this on Instagram:

As I said, I accidently ordered the wrong size of food last year:

Yes, these were mega-cans of food, so my wife came up with this idea:

We had a blast trying to make corn dishes of all kinds, but the highlight was when Milk Bar Chef Christina Tosi sent me her family recipe for a cornbake!

It was delicious, and if you want to try it, click here to see the recipe she sent me:

And if you have a taste now for more fish sides, how about his:

“Fish In Crazy Water!”

It’s a delicious dish with a wild wild name – and you can see the recipe for “Fish In Crazy Water” by clicking here:

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Categories: Books / Media, cookbooks, Food, food blog, Food Review, Recipes, Restaurants, Wacky Food

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7 replies

  1. Oh, my goodness. I’ll be over in fifteen minutes.

    Liked by 1 person

  2. This sounds lovely and I’ve only eaten conch in the Bahamas and remember loving it. Ps – do you still have corn? 🌽


  3. This recipe looks delicious, John. Alex is a lucky woman to have a husband who likes to cook.


  4. Not sure we can buy Outerbridge Sherry Pepper Sauce here, but we can certainly buy rum!
    Looks delicious, John. Mind you, I have yet to try sliced conch. I may decide not to get such big cans though. 🙂
    Best wishes, Pete.


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