This is a very good recipe
Bermuda Chowder
Stock:
3 lb Fish heads and parts, cut into 2" pieces
2 Celery stalks, chopped
2 Carrots, chopped
1 Onion, sliced
1/2 Lemon, sliced
1 ts Salt
1/2 ts Whole black peppercorns
1 1/2 Bay leaves
5 1/3 c Water
Soup:
1 lb Fish fillets (snapper, tilapia, etc)
2 tb Butter
2 Celery stalks, chopped
1 Carrot, chopped
1 Onion, chopped
9 oz Tomatoes, peeled, seeded and chopped
1 1/4 c Dry white wine
2 ts Fresh lemon juice
1 1/3 ts Tomato paste
1/2 ts Paprika
1/2 ts Ground thyme
Freshly ground pepper to taste
Dash Hot pepper sauce
1 Bay leaf
1 pinch of Cinnamon
1 pinch of fresh grated nutmeg
2 tb Dry sherry
1 tb Dark rum
1.Combine first 8 ingredients in large pot. Add water. Bring to boil, skimming surface occasionally. Reduce heat and simmer 20 minutes, skimming surface occasionally.
2.Add fish fillets and cook until opaque, about 5 minutes. Remove fish fillets using slotted spoon and flake slightly, then set aside.
3.Strain stock through fine sieve; do not press on solids. Return stock to pot and simmer gently until reduced to 5 cups, about 5 minutes.
4.Melt butter in heavy large saucepan over medium-high heat. Add chopped celery stalks, carrot and chopped onion; cook until vegetables begin to soften, stirring frequently, about 8 minutes.
5.Mix in all remaining ingredients except sherry and rum. Add stock and bring to boil. Reduce heat and simmer 20 minutes.
6.Discard bay leaf. Mix in sherry and rum. Add flaked fish, and serve immediately.