A local specialty, offered by The Hog Penny Restaurant and Pub in Bermuda.
Makes about 8 cups
3 pounds fish heads from non-oily fish cut into 2-inch pieces 2 medium celery stalks, chopped 2 medium carrots, chopped 1 small onion, sliced 1/2 lemon, sliced 1 teaspoon salt 1/2 teaspoon whole black peppercorns 1 1/2 bay leaves 5 1/2 cups cold water 1 pound red snapper or other firm-fleshed white fish fillets
2 tablespoons (1 1/4 stick) butter 2 medium celery stalks, chopped 1 medium carrot, chopped 1 medium onion, chopped 9 ounces tomatoes, peeled, seeded and chopped 1 1/4 cup dry white wine 2 teaspoons fresh lemon juice 1 1/2 teaspoons tomato paste 1/2 teaspoon paprika
1/2 teaspoon ground thyme 1/4 teaspoon freshly ground white pepper 1/4 teaspoon hot pepper sauce 1 bay leaf Pinch of cinnamon Pinch of freshly grated nutmeg
2 tablespoons dry Sherry 1 tablespoon dark rum
Combine first 8 ingredients in a large pot. Add water. bring to a boil, skimming surface occasionally. Reduce hear 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: set aside. Strain stock through fine sieve; do not press on solids. Return stock to pot and simmer gently for about 5 minutes.
Meanwhile, melt butter in a heavy large saucepan over medium-high 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.
Discard bay leaf. Mix in Sherry, rum and fish, serve immediately.
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