Categories: Soups, Fish
      Yield: 6 Servings
  1 1/2 lb Grouper, Wahoo, or other
      2 ea Potatoes, large
      1 x  -firm fish
      1 x  Celery, onion, carrot,
      2 ea Tomatoes, large
      1 x  -and leek, cut rough to
      1 ea Onion, large
      1 x  -make stock
      1 x  Bay leaf, peppercorns, thyme
      2 ea Stalks celery
      1 ea Carrot, large
      1 ea Green pepper, large
      4 oz Butter
      4 oz Flour
      3 oz Tomato paste
      2 oz Black rum
      2 oz Sherry peppers (liquid), or
      1 x  Salt and pepper to taste
      1 x  -substitute 1 chili pepper
  To a stockpot with 4 qts. water add whole fish plus vegetables and
  herbs for stock. Bring to a boil, skimming off any scum from surface.
  Let simmer for 20 to 25 minutes. While it is cooking, dice the rest
  of the vegetables to 1/2". Strain and set aside both the stock and
  the fish. When fish are cool, remove skin and discard, then remove
  and set aside all meat from fish carcasses. In the cleaned stockpot
  melt the butter and add the diced vegetables. Saute over medium heat
  for about 5 minutes. Add flour and stir for about 2 minutes on low
  heat. Slowly add fish stock, whisking to blend vegetable mixture to a
  smooth consistency. Bring to a boil and add tomato paste. Reduce heat
  and let simmer for 45 to 50 minutes. Just before it has cooked for 45
  minutes, add fish, sherry peppers, and rum. Season to taste. Shared
  by Kim Canteenwalla, Chef de Cuisine, The REEFS, Southampton, Bermuda

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