Bermuda Grouper Chowder

Try different seafood combinations for variety.

Use fresh, high-quality fish and seafood.

Adjust the thickness of the chowder as desired - add more or less water if needed.

Garnish with chopped parsley or chives when serving.

For an even richer flavor, use homemade fish stock instead of store-bought options.

Be careful not to overcook the clams and shrimp; they should be just cooked through.

What types of fish can I use for this chowder?

You can use any firm white fish like cod, grouper, tilefish, or snapper. Feel free to mix different types of fish. Just make sure that the fish is skinless and boneless.

What is the purpose of using cheesecloth for the allspice?

Using cheesecloth to tie the allspice helps to infuse its flavor into the chowder without leaving the spices floating in the soup, making it easy to remove after cooking.

What can I substitute for fish stock or clam juice?

If you don't have fish stock or clam juice, you can use vegetable stock for a lighter taste. Keep in mind that this will alter the chowder's flavor.

How do I peel and seed a tomato?

To peel a tomato, score an 'X' on the bottom, blanch it in boiling water for about 30 seconds, then transfer it to ice water. The skin should easily peel off. Cut the tomato in half and use a spoon to scoop out the seeds.

Can I add more vegetables to the chowder?

You can add more vegetables like corn, potatoes, or bell peppers depending on your preference. Just remember that additional cooking time may be required.

Can I use fresh thyme?

If you don't have dried thyme, you can substitute it with fresh thyme. Use about three times of the amount since dried herbs are more concentrated in flavor. For this recipe you'll need 1 1/2 teaspoons fresh thyme in place of dried.

How can I thicken the chowder without cornstarch?

If you prefer not to use cornstarch, you can puree a portion of the chowder (before adding the fish and seafood) and stir it back in, or use a roux made from equal parts flour and fat (butter or oil) to thicken.

What if I want a spicier chowder?

To make the chowder spicier, increase the amount of hot pepper sauce, or add diced fresh chili peppers when cooking the vegetables. You can also use cayenne pepper for more heat.

How should I store leftovers?

Store leftover chowder in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove, as microwaving may cause seafood to overcook.

Can I freeze the chowder?

You can freeze chowder, but be aware that the texture may change. Use within 2-3 months for best quality.

How do I reheat chowder without compromising the texture of the seafood?

Reheat chowder gently over low heat, stirring frequently. Avoid boiling, as high heat can cause the seafood to become rubbery.

Heavy Pot (6-quart): A wide, heavy pot for cooking the chowder, allowing for even heat distribution and enough space to combine all the ingredients.

Measuring Cups and Spoons: For measuring ingredients including liquids like fish stock, water, and rum, as well as dry ingredients like cornstarch and dried thyme.

Knife: A sharp knife is needed for chopping the various vegetables such as onions, bell peppers, leeks, carrots, and tomatoes.

Cutting Board: A sturdy surface to safely chop and prepare the vegetables and other ingredients as needed.

Wooden Spoon or Spatula: Used for stirring the chowder during cooking.

Cheesecloth: A small piece is needed to tie up the whole allspice.

Colander: For scrubbing and rinsing the clams and draining excess liquid from the shrimp.

Ladle: A ladle is helpful for serving the chowder once it is cooked.

Crusty Bread: Serve some warm, crusty bread with the chowder for dipping. The bread will soak up the rich broth, maximizing every last bit of that delicious flavor.

Lemon Wedge: A squeeze of fresh lemon juice brightens the chowder, cutting through the richness and enhancing the seafood flavors.

Green Onions: Chopped green onions sprinkled on top add a fresh, mild onion flavor along with a pop of color.

Savory Bacon Crumbles: Adding crispy bacon crumbles can bring a smoky, salty element that contrasts nicely with the seafood.

Coconut Milk Drizzle: A splash of coconut milk on top can add a touch of tropical flavor that pairs nicely with the seafood, giving it a rich, creamy finish without being overwhelming.