| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Soup/stew, Seafood |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Grouper, Wahoo, or other firm fish |
|
|
Celery, onion, carrot, and leek, cut rough to make stock |
|
|
Bay leaf, peppercorns, thyme |
| 1 |
|
Carrot, large |
| 1 |
|
Green pepper, large |
| 2 |
|
Potatoes, large |
| 2 |
|
Tomatoes, large |
| 1 |
|
Onion, large |
| 2 |
|
Stalks celery |
| 4 |
oz |
Butter |
| 4 |
oz |
Flour |
| 3 |
oz |
Tomato paste |
| 2 |
oz |
Black rum |
|
|
Salt and pepper to taste |
| 2 |
oz |
Sherry peppers (liquid), or substitute 1 chili pepper |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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