Bermudian Cuisine
Semi-Tropical Seafood Recipes
Imagine living on a semi-tropical island, where the hottest it gets is in the 80s, and the coldest is in the 50s. The sand is pink, and the coral reefs help create beautiful warm water. The smell of hibiscus flowers, ocean air and oleanders are everywhere. There's the sound of the kiskadee birds chirping, boat engines rumbling by, and the houses are made of limestone in pastel colors. There are small chameleons jumping around in your garden, and as the sun goes down, the tree frogs start singing! The people are very friendly and laid back. The food is fresh seafood, tropical fruits and European-style foods. Where am I talking about? Bermuda!
Bermuda is a small island approximately 700 miles off the coast of North Carolina in the Atlantic Ocean. It is a British colony with approximately 80,000 inhabitants. The island is 21 miles long and 1 mile wide at the widest point. Approximately 60% of the population is descendants of the slave trade from Africa, as well as Jamaica. Another 10% are Portuguese migrants from the Azores. The balance of the population is from England, Canada and some from the US.
Because Bermuda’s primary industry is tourism, there is a wide selection of cuisines available for the traveler; this coupled with the various cultural influences and the fresh seafood available, provide for an interesting mix.
Think of eating fresh Bermuda Rock Fish, perhaps their specialty the Guinea Chick (which is a miniature version of the lobster that lives in the Sargasso Sea).
BERMUDA FISH CHOWDER
A Bermudian classic!
Yields: 24 servings
- 4 ounces rum -- black
- 3 pounds fish -- with bones
- 3 ounces Worcestershire sauce
- 3 tomatoes -- chopped
- 1 cup onions -- chopped
- 2 ounces butter
- 1/2 teaspoon thyme
- 1/2 cup parsley
- 2 stalks celery
- salt and pepper
- 1 gallon water
- 2 ounces bacon
- 2 ounces corn flour
- 4 ounces tomato puree
- 1 bay leaf
- 1 onion
Directions:
- Wash fish and place in a thick bottomed pan.
- Add celery, parsley, whole onion and water. Bring to a boil and skim fat. Simmer 30 minutes.
- Strain stock into a clean pan. Place fish on a a tray and keep in a cool place.
- Melt butter in a thick bottomed pan, saute bacon, chopped onion and thyme 5 minutes.
- Add tomato puree and fish stock.
- Bring to a boil. Let simmer for 10 minutes.
- Separate the meat from the bones.
- Add the fish meat and the remainder of the ingredients.
- Thicken the chowder with the diluted corn flour.
- Correct the seasoning and colour. Colour can be rectified by adding gravy browning.
- For each serving add: 1 tsp. rum & 2 dashes Bermuda sherry peppers.
Serving Ideas: Add some of Outbridge's rum and sherry peppers to this.
SHARK HASH
With the abundant seafood, Bermudians like to eat this dish too!
- 1 shark -- cleaned
- 3 bunches parsley -- finely chopped
- 1/4 cup red bird peppers -- finely chopped
Directions:
- Wash shark and liver. Remove small green gall from liver as this is bitter. Fry liver over very low heat to extract oil.
- Remove head and fins. Cut shark into steaks. Bring to boil in a large pot. Boil for approximately 20 minutes. Let cool.
- When shark is cool, remove skin and cartilage, squeeze out water with hands or cloth.
- Cook parsley in liver oil, approximately 10 minutes, add peppers and shark, continue to cook over low heat approximately one hour.
- Helpful Hint: You may choose to vary the amount of oil used according to personal preference and liver quality.
- Allow 3 - 4 hours to prepare shark.
- As the liver has an unpleasant smell, it is a good idea if you have an electric fryer and extension cord to place the liver and fryer outside, cover and leave to cook.
- Shark freezes very well.
Serving Ideas: Serving Suggestions: Add a touch of mayonnaise for spreading on crackers - great with cocktails, on toast or out of a small bowl.
Bermuda Cassava Pie and Pawpaw Montespan
Royal Naval Dockyward in Bermuda
Horseshoe Bay Beach
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