3 lb Fish heads from non-oily

-fish, cut into 2" pieces 2 md Celery stalks, chopped

2 md Carrots, chopped

1 sm Onion, sliced

1/2 Lemon, sliced

1 t Salt

1/2 ts Whole black peppercorns

1 1/2 Bay leaves

5 1/3 c Water

1 lb Red snapper

2 tb Butter

2 md Celery stalks, chopped

1 md Carrot, chopped

1 md 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

1/4 ts Freshly ground white pepper

1/4 ts Hot pepper sauce

1 Bay leaf

1 pn Cinnamon

1 pn Freshly 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. Add fish fillets and cook until opaque, about 5 minutes. Remove fish fillets using slotted spoon and flake slightly, then set aside. 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.

2. Meanwhile, melt butter in heavy large saucepan over

medium-high heat. Add 2 celery stalks, 1 carrot and 1 chopped onion and cook until vegetables begin to soften, stirring frequently, about 8 minutes. Mix in all remaining ingredients except sherry and rum. Add stock and bring to boil. Reduce heat and simmer 20 minutes. 3. Discard bay leaf. Mix in sherry and rum (or use

sherry pepper sauce). Add fish, and serve immediately. (Note: The Bermudians add sherry peppers at the table.)