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Ingredients
- 1Â 1/2 lb grouper, wahoo or possibly other hard fish
- Â Â celery, onion, carrot and leek cut rough
- Â Â to make stock
- Â Â Bay leaf to taste
- Â Â Peppercorns to taste
- Â Â Thyme to taste
- 2 lrg potatoes
- 2 lrg tomatoes
- 1 lrg onion
- 2 x celery stalks
- 1 lrg carrot
- 1 lrg green pepper
- 4 ounce butter
- 4 ounce flour
- 3 ounce tomato paste
- 2 ounce black rum
- 2 ounce sherry peppers liquid
- Â Â (or possibly substitute 1 chili pepper)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Directions
- To a stockpot with 4 qts water add in whole fish plus vegetables and herbs for stock. Bring to a boil, skimming off any scum from surface. Let simmer for 20 to 25 min. While it is cooking, dice the rest of the vegetables to 1/2-inch.
- Strain and set aside both the stock and the fish. When fish are cold, remove skin and throw away, then remove and set aside all meat from fish carcasses.
- In the cleaned stockpot heat the butter and add in the diced vegetables. Saute/fry over medium heat for about 5 min. Add in flour and stir for about 2 min on low heat. Slowly add in fish stock, whisking to blend vegetable mix to a smooth consistency. Bring to a boil and add in tomato paste. Reduce heat and let simmer for 45 to 50 min.
- Just before it has cooked for 45 min, add in fish, sherry peppers, and rum. Season to taste.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 422g | |
| Recipe makes 6 servings | |
| Calories 456 | |
| Calories from Fat 151 | 33% |
| Total Fat 17.14g | 21% |
| Saturated Fat 10.12g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 320mg | 13% |
| Potassium 1446mg | 41% |
| Total Carbs 43.06g | 11% |
| Dietary Fiber 5.8g | 19% |
| Sugars 7.43g | 5% |
| Protein 28.04g | 45% |
