Bermuda Fish Stew Gluten-Free & Delicious

Welcome to the sun-drenched shores of Bermuda, where every meal tells a story, and none is more beloved than the legendary Bermuda fish chowder. This isn't just any fish stew recipe; it's a culinary hug, steeped in history and brimming with authentic island flavors. Forget generic seafood soups – we're talking about a dish so iconic, it's often called Bermuda's national dish. It’s a hearty, flavorful, and surprisingly simple gluten free soup that brings the warmth of the Caribbean right to your kitchen.
Traditionally, this chowder is celebrated for its deep, complex flavors, often enhanced by a splash of Black Seal Rum and a dash of fiery Sherry Peppers Sauce. These aren't just ingredients; they're the soul of the dish, adding a unique Bermudian twist that sets it apart. Whether you're a seasoned chef or a beginner looking for the best fish to cook in a comforting stew, this guide will walk you through creating an unforgettable, truly authentic Bermuda fish chowder that will have everyone asking for seconds. Get ready to dive into a bowl of pure island bliss!

Ingredients

• For the Fish & Broth:
• 1 ½ pounds firm, white fish fillets (such as cod, haddock, snapper, grouper, or mahi-mahi). For the best white fish, look for fresh haddock fillets or red snapper fillets.
• 6 cups fish bone broth or good quality vegetable broth (ensure it's gluten-free if needed)
• 1 bay leaf
• ½ teaspoon dried thyme
• Salt and freshly ground black pepper to taste
• For the Chowder Base:
• 2 tablespoons olive oil or butter
• 1 large onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes, undrained
• ½ cup tomato paste
• ¼ cup Black Seal Rum (dark rum)
• 2 tablespoons Sherry Peppers Sauce (essential for authentic flavor!)
• 1 tablespoon Worcestershire sauce (ensure it's gluten-free, like Lea & Perrins in the US)
• 1 teaspoon dried oregano
• Pinch of red pepper flakes (optional, for a little extra kick)
• 1-2 tablespoons cornstarch or gluten-free flour mixed with an equal amount of cold water (for thickening, if desired)
• Fresh parsley or chives, chopped, for garnish

Directions

1. Prepare the Fish & Broth: Pat your fish fillets dry and cut them into 1-inch chunks. In a large pot or Dutch oven, combine the fish bone broth (or vegetable broth) with the bay leaf, dried thyme, a pinch of salt, and pepper. Bring to a gentle simmer over medium heat. Add the fish chunks, reduce heat to low, and poach gently for about 5-7 minutes, or until the fish is just cooked through and flakes easily. Remove the fish with a slotted spoon and set aside. Strain the broth through a fine-mesh sieve and reserve it. Discard the bay leaf.
2. Sauté the Aromatics: In the same pot, heat the olive oil or butter over medium heat. Add the chopped onion, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent. Add the minced garlic and cook for another minute until fragrant.
3. Build the Flavor Base: Stir in the diced tomatoes (undrained), tomato paste, dried oregano, and red pepper flakes (if using). Cook for 3-5 minutes, stirring constantly, allowing the tomato paste to caramelize slightly and deepen in flavor.
4. Deglaze and Simmer: Pour in the Black Seal Rum and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pot. The alcohol will cook off, leaving behind a rich, complex flavor. Stir in the reserved fish broth, Sherry Peppers Sauce, and gluten-free Worcestershire sauce. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for at least 20 minutes to allow the flavors to meld beautifully. For best results, let it simmer even longer, up to an hour, if time permits.
5. Adjust Consistency and Add Fish: After simmering, check the consistency. If the soup is too thin for your liking, gradually whisk in the cornstarch or gluten-free flour slurry (1 tablespoon at a time) and simmer for another 5 minutes until it thickens slightly. If it's too thick, add a little more broth or water until it reaches your desired consistency. Gently fold in the reserved cooked fish chunks. Heat through for just 2-3 minutes – be careful not to overcook the fish, as it can become tough.
6. Taste and Serve: Taste the chowder and adjust seasonings as needed. You might want a little more salt, pepper, or a dash more Sherry Peppers Sauce for extra zing. Ladle the hot chowder into bowls and garnish generously with fresh parsley or chives. Serve immediately with traditional accompaniments.