dishes. Many incorporate fish from the nearby sea, the ever-popular rum, and such unique products as sherry pepper sauce.

Of course, the sweet Bermuda onion is legend, and codfish cakes for breakfast (especially on Good Friday), shark and mussel pie are hot favourites.

To our visiting sailors we say: come join us at the Bermudian table. And if you can't do that, at least take these recipes back with you and think of us as you try them at home.

Bon appetit! CODFISH CAKES 1 lb. salt cod 6 medium potatoes, mashed (with some of the light cream and butter) 4 tbsp. light cream 4 tbsp. butter, softened 4 tbsp. parsley, finely chopped 1 tbsp. fresh thyme 1 medium onion, chopped Freshly ground pepper to taste 2 tbsp. Outerbridge's Original Sherry Rum Peppers Sauce 6 tbsp. vegetable oil PRE-HEAT oven to warm, or lowest setting. Soak cod overnight (or for at least 10 hours) in several changes of fresh water. Cook, simmering, in water to cover, about 10-15 minutes, or until meat flakes apart. Combine codfish with all ingredients except oil. Blend well. Pat into 2- A inch cakes.

In a large frying pan, heat half the oil over medium-high heat, fry as many cakes as will fit without having them touch. When golden brown, remove and keep warm in oven. Repeat process until all cakes are browned. Serve, and have a bottle of Outerbridge's Original Sherry Peppers Sauce on the table for those who like it a little hotter! Yield: 12 cakes. (Outerbridge's Original Sherry Peppers Sauce Cookbook) BERMUDA FISH CHOWDER Don't let the following recipe slip by you! If you want to take the time to make it, the fish chowder is excellent, but just taking the time to read it is well worth the laughs. And believe us, this is how Bermudians make chowder 1 large, choice, 10-lb. fish OR 2 5-lb. fish 31 quarts water (plus more as needed) 2 cups chopped onions 1 cup chopped celery 1 cup diced carrots Spices: cloves, allspice, thyme, curry powder 3 cups diced potatoes 1 cup butter 1 28-oz. can whole tomatoes, chopped 1 12-oz. can beef broth Salt and garlic to taste Optional: sherry, 3 oz. Black Seal or similar good quality, dark rum Outerbridge's Original Sherry Peppers Sauce WITH a sharp knife, remove fillets on both sides of the fish. That leaves the head, shoulders and rack. Give the rack to the cat (it saves opening a tin of cat food!) Put fillets in the refrigerator to use as you see fit (broiled, poached, etc.) Remember the Golden Rule: "GIGO'' (garbage in, garbage out). So use only the best quality. I have found the best fish for chowder in Bermuda are rockfish, large hinds, porgy, hog fish, and amber fish.

Place fish head and shoulders in large pot with 3 A quarts of water. Bring to boil and let boil gently for 30 minutes, skimming any scum that comes to the surface. Strain stock and set fish aside to cool. Saute, over medium heat, all vegetables and spices in butter for about 5 minutes. Add tomatoes and simmer for another 5 minutes. Place everything in the fish stock (excluding fish).

Again, bring to a gentle boil for 30 minutes. Top up with the beef broth and then with water as necessary, and stir occasionally.

Now we come to the "nitty gritty''. Wash your hands, roll up sleeves, and return to the fray.

Immerse hands in all this guck (the fish you set aside above) and remove bones. (You will probably encounter several hundred if the job is thoroughly done). Add deboned fish to broth. Season with salt and garlic. Bring to a gentle boil for about 2 minutes.

Around about here I chuck in a couple of shot glasses of cooking sherry, which is optional. I just happen to like sherry. A little stimulant at this stage is invaluable.

Let this concoction cool. Then, add the double shot of black rum, and an equal amount of Outerbridge's Original Sherry Peppers Sauce. Transfer to freezer-friendly containers. When soup has cooled, cover and freeze for a few days or weeks. (Outerbridge's Original Sherry Peppers Sauce Cookbooks) Makes approximately one gallon.

STUFFED BAKED ROCKFISH 6 tbsp. butter 4 scallions chopped 1 stalk celery, chopped 4 tbsp. mushrooms, finely chopped 3 oz. dry white wine 1 cup breadcrumbs 1 cup raisins 1 tsp. thyme 1 tsp. Outerbridge's Original Royal Full Hot Rum Peppers Sauce Salt and freshly ground pepper to taste 1 whole rockfish (or red snapper), about 3-4 lbs.

PRE-HEAT oven to 400 degrees F. In a frying pan melt 4 tablespoons butter, add scallions and celery, saute m 2 minutes. Add mushrooms and 2 ounces of wine, saute m for 2 minutes. Mix in breadcrumbs, raisins, thyme, Outerbridge's Original Royal Full Hot Rum Peppers Sauce, salt and pepper.

Stuff fish and skewer or sew up opening. Brush with butter and baste with remaining butter and wine. Bake for 30 minutes. Test doneness by making a small slit in the middle of the side to see whether meat pulls easily away from bone. If not, cook a few minutes longer. To serve, cut a deep line down the middle of the side and lift fish off. (Give your favourite person the cheeks -- they are the tenderest morsels!) Serves 4. (Outerbridge's Original Sherry Peppers Sauce Cookbook) BERMUDA RUM SCAMPI 2 red bell peppers 20 king prawns or jumbo shrimp Good quality olive oil Salt and freshly ground pepper to taste 12 cup Barbados (or good amber) rum 2 onions, cut in thin slices 4-5 large garlic cloves, minced 1 tbsp. fines herbes 4 tomatoes, cut in small wedges 3 cup dry white wine 1 cup basic fish sauce 4 tbsp. fresh each parsley and chervil, chopped fine 2 tbsp. Outerbridge's Original Sherry Peppers Sauce PRE-HEAT oven to 375 degrees F. Bake red peppers for 15 minutes. Take out and remove stems, seeds and skin. Chop and set aside.

Carefully shell prawns.

In a heavy-bottomed frying pan, heat 4 tbsp. of olive oil and place prawns side by side in a circle around the pan. Cook 2 minutes, then gently turn prawns over. Season with salt and pepper, cook 2-3 minutes longer. Pour in the rum and flame. Move prawns around in the sauce for a few seconds, remove, set aside and keep warm.

Add to the pan: red pepper, onions, garlic, fines herbes, and 1 tbsp. of olive oil. Simmer 1 minute. Add tomatoes and wine. Stir and simmer for 5 minutes until sauce has a good light brown colour. Add fish sauce and let simmer about 5-10 minutes. Mix in half the parsley and chervil. Season to taste with salt, pepper, and Outerbridge's Original Sherry Peppers Sauce. Serves 4 (or 6 as a Starter) (Outerbridge's Original Sherry Peppers Sauce Cookbook) STIR-FRY TUNA SQUARES 11 lbs. fresh tuna cut in 11 -inch cubes 2 scallions finely chopped 2 tbsp. parsley, coarsely chopped 1 tsp. thyme 2 garlic cloves, minced 1 bay leaf 4 tbsp. olive oil 4 tbsp. Outerbridge's Original Wine Vinegar Peppers Sauce PUT tuna squares in a shallow glass or ceramic dish. Sprinkle with chopped scallions, parsley, thyme, and garlic. Add bay leaf and pour on olive oil and Outerbridge's Original Wine Vinegar Peppers Sauce. Let marinate for 1 hour, turning frequently. Stir-fry over high heat in lightly oiled pan for about 1-2 minutes or until meat is opaque. Serves 4. (Outerbridge's Original Sherry Peppers Sauce Cookbook) HIDDEN PEARLS (Pastry wrapped onions) 1 lb. grated cheddar cheese 4 tbsp. softened butter 3 cup flour 1 tsp. salt Dash of sherry pepper sauce 50 tiny pickled cocktail onions MIX cheese, butter and flour in food processor to form dough. Wrap onions individually in about 1 tsp of dough. Roll into balls. Arrange covered onions on ungreased baking tin. Bake about 12 minutes in a pre-heated 400 degree F oven. When cooked, cool, then freeze until firm and place in a plastic bag.

Store in the freezer for future use. Heat, as needed, on glass dish in microwave for 1 to 2 minutes. (All About Bermuda Onions) MUSSEL SOUP WITH BERMUDA ONION AND SAFFRON 5 lbs. mussels, washed and cleaned 2 cloves garlic, crushed and chopped 2 large Bermuda onions, chopped 8 to 10 shallots, chopped 5 oz. sweet butter fresh thyme 2 bay leaves 2 oz. parsley, chopped 1 pint white wine 2 pints fish stock 1 pint heavy cream 1 pinch saffron 1 soup spoon fresh basil, chopped 1-2 lb. carrots, peeled and finely sliced 2 celery stalks, peeled and finely sliced salt and pepper HEAT 3 oz. butter in a large saucepan and saute gently 2 of the Bermuda onion and shallots. Add thyme, bay leaves and pepper. Pour in white wine, add mussels. Cover and cook over high heat, stirring often. When mussels have all opened, drain and save cooking liquid.

Remove mussels from their shells, cutting away the "beards'' if necessary.

Keep mussels in a bowl covered with a damp cloth.

Heat remaining butter in a saucepan. Gently saute remaining Bermuda onion and shallots, carrots, celery and garlic. Cover and cook gently for 5 minutes.

Pour in fish and mussel stock. Bring to boil. Add mussels to the soup and simmer gently for 20 minutes. Add heavy cream and saffron. Let it come to boil once, then pour mixture into a blender. Blend for 5 minutes and pour through a sieve. Pour boiling hot soup into a soup bowl and sprinkle with basil and parsley. Serve immediately. Serves 8 to 10 (Chef Rossano Paoli in All About Bermuda Onions) .

MICROWAVE ONION BREAD 1 8 1 oz. pkge. corn muffin mix 2 cup bisquick 2 cup evaporated milk 1 egg 1 onion, chopped COMBINE all ingredients in large mixing bowl to make batter. Spray 9 x12-inch glass dish with cooking spray. Pour batter into dish. MICROWAVE 3 to 4 minutes, until toothpick comes out clean. Let stand 10 minutes in oven (All About Bermuda Onions) .

ONIONS IN HONEY 8 whole onions, peeled 2 tbsp. margarine 1 cup honey 1 cup rum PLACE onions in glass casserole and cover. MICROWAVE on high for 7 to 8 minutes. Drain. Stir in butter and honey and re-cover. Continue cooking for 2 to 3 minutes. Let stand 3 minutes before serving. (All About Bermuda Onions) .

BANANA BREAD 1 cup butter 1 cup brown sugar 2 eggs, beaten 1 cup ripe, mashed bananas 1 tsp. vanilla 2 cups sifted flour 1 tsp. baking soda 1 tsp. salt 1 cup chopped walnuts CREAM butter and sugar. Gradually add eggs, then bananas and vanilla. Fold in dry ingredients that have been sifted together. Add nuts. Bake in buttered loaf pan at 350 degrees F. for 11 hours or until loaf tests done. Cool in pan on wire rack 10 minutes. Turn out onto rack and cool completely. Serve sliced and spread with butter. (What's Cooking in Bermuda by Betsy Ross) .