Mélange Travel & Lifestyle Magazine April 2018 | Page 149

INGREDIENTS PREPARATION
4 quarts Fish Stock (made from a rockfish head, preferably)
1½ lbs white fish fillets (some of which will have
been picked from the fish head)
salt, thyme, bay leaves, peppercorns, ground cloves
2 tbsp butter
2 tbsp oil
2 lbs potatoes, peeled and diced
3 large onions, chopped
8 celery stalks, chopped
1 garlic clove, minced
2 green peppers, chopped
6 carrots, diced
½ cup parsley, chopped
3 cups of peeled and chopped tomatoes
1 cup tomato paste
2 tbsp Worcestershire sauce
2 tsp lemon juice
2 oz Gosling’s Black Seal Rum
4 tbsp Outerbridge’s Original Sherry Peppers Sauce
Ground pepper to taste
In a frying pan, melt butter and oil.
Sauté onions, celery, garlic, and green
peppers.
Add tomato paste and tomatoes and
simmer for 30 minutes.
Transfer this mixture to the fish stock
and add remaining ingredients. Simmer,
partially covered for 2 hours.
Adjust seasoning to your liking.
Serve piping hot and pass around
Outerbridge’s Original Sherry Peppers
Sauce and, if you please, Gosling’s Black
Seal Rum for dashing.