4 qts water
2 lb fish fillets (rockfish or sea bass) or 5 lb grouper heads
1 tbs fresh thyme
6 bay leaves
20 peppercorns
¼ tsp ground cloves
2 tbs butter
2 tbs olive oil
3 Bermuda onions, chopped
1 clove garlic, minced
1 stalk celery (8 ribs), chopped
2 green bell peppers, chopped
28 oz can whole tomatoes, seeded and chopped
1 ½ cups chicken broth
1 cup ketchup
½ cup parsley, chopped
2 tbs Worcestershire sauce
2 tsp fresh lemon juice
2 lb potatoes, peeled and diced
6 large carrots, peeled and diced
freshly ground pepper to taste
2 oz Goslings Black Seal Rum®
4 tbs sherry pepper sauce
Bring water to a boil and add fish, thyme, bay leaves, peppercorns, and cloves. Simmer 45 minutes.
In another large pot melt butter and olive oil and sauté onions and garlic until golden. Add celery and peppers and sauté briefly. Add tomatoes and broth and simmer 30 minutes.
Strain fish stock into the pot. Add cooked fish and discard spices. Add remaining vegetables and simmer partially covered for about 2 hours.
Add sherry pepper sauce and Goslings Black Seal Rum® at the end. Serve hot with additional Goslings Black Seal Rum® and sherry peppers on the side.
Share:
By entering this site, you are agreeing to our Privacy Policy. Please do not share or forward to anyone underage. ©2025 Gosling Castle Partners. All rights reserved. Imported in the US by Castle Brands. Pearl River, NY.