Barlowe’s Bermuda Fish Chowder

Chef Barlowe's Bermudian Fish Chowder
Chef Barlowe's Bermudian Fish Chowder

Clark Barlowe’’s culinary background is very impressive. He has worked at The French Laundry, a California restaurant known for being one of the best in the world, he has been featured on the television show “Chopped”, and served up curious cuisine all over the world including Bermuda. This issue Heirloom’s Chef Clark Barlowe shares his Traditional Bermudian Fish Chowder with San Marzano Crème Fraiche and Garlic Crostini.

  1 Each Whole Grouper Body, Filets Removed / Reserved (Free from most fish mongers)
•  3 Gallons Water
•  1 Head of Garlic
•  5-6 Carrots
•  2 Onions
•  5-6 Red Potatoes
•  2T Olive Oil
•  1 32oz Can of Whole Tomatoes
•  2T Fresh Thyme
•  3T Queen’s Charlotte Rum
•  3T Sherry Peppers (Recipe Follows)
•  2T Tomato Powder
•  1 Cup Heavy Cream
•  1T Buttermilk
•  1 Baguette
•  Salt and Pepper To Taste

In a stainless steel bowl combine buttermilk and heavy cream covered and allow to sit at room temperature overnight. The next day check mixture for quality, should resemble sour cream in all aspects but will possibly be slightly watery in comparison, strain off excess liquid and puree with canned San Marzano tomatoes. In a large pot add grouper body and water and bring to a simmer for 1-2 hours. Strain grouper stock and pick meat off grouper body. If you would prefer purchase cod filets (1.5lbs.) and fish stock (4 Quarts) and skip grouper stock steps above. Dice potatoes (skin on), carrots, onion, and celery in a large dice and peel garlic. Roast vegetables in olive oil in a large pot to obtain browning. When potatoes are slightly brown add canned tomatoes and fresh thyme then grouper stock, grouper meat, and thyme.Simmer slowly for 1-2 hours, puree loosely with immersion blender, add sherry peppers, rum, and season with salt and pepper. Grill a slice of baguette and rub with garlic clove. Garnish soup with baguette, San Marzano crème fraiche, and sunflower shoots if available.

Sherry Peppers

• 1 Bottle Dry Sherry
• 2 Habanero Peppers
• 1 Aji Dulce Pepper
• 1 Rooster Spur Pepper
• 1 Fish Pepper
• 1 Espelette Pepper

All of the peppers are available at local Charlotte farmer’’s markets but if any variety is unavailable do not worry, just remember you’’re looking to add heat and any hot peppers will do. If you do not like your food as spicy, feel free to increase the amount of sweet peppers and decrease the number of hot ones. Combine all ingredients in your blender and puree until smooth. Remove the ingredients from the blender and pour the mixture through the coffee filter in order to remove the pulp. You can preserve liquid for use in all traditional Bermudian recipes or any dish that needs a dash of what ails you.

For more information on Chef Clark Barlowe, his restaurant Heirloom, and his philosophy; locally sourced globally inspired, visit them at Check back next issue for the full article on Heirloom.