Photo by Travel Information from Antor.org

This chowder is considered to be Bermuda's national dish. It differs from American versions of chowder by its dark, rich color and the finely minced quality of the ingredients. They use browning or burnt sugar to obtain a dark brown color. A British dish that came over with the first colonists in the mid 1600s, not an original American dish as commonly thought.

It begins with a good stock, rich and flavorful, made from fresh local de-boned fish (with fish heads and tails used. The chowder is traditionally accompanied by a splash of sherry peppers (ripe and very hot bird peppers marinated in sherry with herbs and spices) and black rum (rum darkened by molasses and a special barrel aging process).

The commercial local version of this condiment (sherry peppers) is made by Bermuda-based Outerbridge Peppers from a secret recipe of sherry wine, carefully selected peppers, and other good things. Royal Navy sailors first made this popular pepper sauce to make their rations more interesting. Long, slow simmering is the key. It is different in content, taste, and texture to any New England style fish or clam chowder. It should not be too watery or over thickened with corn starch or with too much tomato paste. The best recipe has boiled up fish carcasses.