Categories: Soup/stew, Seafood 
      Yield: 6 servings 
  
  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 ea Carrot, large 
      1 ea Green pepper, large 
      2 ea Potatoes, large 
      2 ea Tomatoes, large 
      1 ea Onion, large 
      2 ea Stalks celery 
      4 oz Butter 
      4 oz Flour 
      3 oz Tomato paste 
      2 oz Black rum 
      1 x  Salt and pepper to taste 
      2 oz Sherry peppers (liquid), or 
           -substitute 1 chili pepper 
  
  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