- 1 large fish (white meat, approx. 10lbs - sea bass, snapper, cod and grouper work well)
- 2 cups chopped onion
- 1 cup chopped celery
- 1 head diced garlic
- 1 cup chopped carrots (optional)
- 2 cups chopped potatoes (optional)
- 1 cup combined diced green peppers: red/orange/yellow
- 1/3 cup olive oil or butter
- 2 – 3 tbsp fresh, mixed herbs of your preference
- 1 can stewed tomatoes
- 1 can beef or vegetable broth
- 2 cups white wine
- ½ cup sherry
- 3 ounces Gosling’s Black Seal Rum
- 1 to 2 tbsp of beef or vegetable glace
- Several shakes of Worcestershire sauce
- 2 to 3 bay leaves
- Salt and pepper (to taste)
- Outerbridge’s Original Sherry Pepper Sauce (to taste)
- Separate fish heads and racks and add to a pot with up to 3 quarts of water. Bring to a boil.
- Lower the heat and let simmer for approximately an hour, until fish is very tender. Skim occasionally.
- Remove the fish racks and allow to cool. Strain the stock.
- In a separate pan, sauté onions, celery, peppers and garlic in the olive oil or butter until translucent. Add spices, stewed tomatoes, broth, glace, white wine, sherry, bay leaves, Worcestershire sauce, salt and pepper and stir well.
- Simmer for an additional 30 minutes. Remove all bones from the cooled fish. Finely dice the fish fillets and add to the stock.
- Add the rum and sherry peppers, as well as the carrots and potatoes if desired, and simmer for an hour.
- When serving, add a shot of black rum and a dash of Outerbridge’s Original Sherry Peppers or Outerbridge’s Original Sherry Rum Peppers.
Recipe reposted from Outerbridge's Original.