Recipe - Bermuda Fish Chowder

3 pound Fish heads from nonoily
fish, cut into 2" pieces
2 md Celery stalks, chopped
2 md Carrots, chopped
1 small Onion, cut or sliced up
One half Lemon, cut or sliced up
1 teaspoon Salt
One half teaspoon Whole black peppercorns
1 One half Bay leaves
5 1/3 cup Water
1 pound Red snapper
2 tablespoon Butter
2 md Celery stalks, chopped
1 md Carrot, chopped
1 md Onion, chopped
9 ounce Tomatoes, peeled,
seeded and chopped
1 One fourth cup Dry white wine
2 teaspoon Fresh lemon juice
1 1/3 teaspoon Tomato paste
One half teaspoon Paprika
One half teaspoon Ground thyme
One fourth teaspoon Freshly ground white pepper
One fourth teaspoon Hot pepper sauce
1 Bay leaf
1 pn Cinnamon
1 pn Freshly grated nutmeg
2 tablespoon Dry sherry
1 tablespoon Dark rum

1. Combine first 8 ingredients in large pot. Add water. Bring to boil,
skimming surface occasionally. Reduce heat and simmer 20 minutes, skimming
surface occasionally. Add fish fillets and cook until opaque, about 5
minutes. Remove fish fillets using slotted spoon and flake slightly, then
set aside. Strain stock through fine sieve; do not press on solids. Return
stock to pot and simmer gently until reduced to 5 cups, about 5 minutes.

2. Meanwhile, melt butter in heavy large saucepan over mediumhigh heat.
Add 2 celery stalks, 1 carrot and 1 chopped onion and cook until vegetables
begin to soften, stirring frequently, about 8 minutes. Mix in all remaining
ingredients except sherry and rum. Add stock and bring to boil. Reduce heat
and simmer 20 minutes.

3. Discard bay leaf. Mix in sherry and rum (or use sherry pepper sauce).
Add fish, and serve immediately. (Note: The Bermudians add sherry peppers
at the table.)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini