Ingredients
water … 1 gal
white fish … 3 lbs
butter … 1/2 stick
vegetable oil … 1/4 cup
onion … 5-6 medium; chopped fine
celery … 12-15 stalks; chopped fine
carrot … 2 cups; chopped fine
garlic … 4 large cloves; chopped fine
green (red, yellow) bell pepper … 3-4; chopped fine
tomato … 3 cups; chopped (diced, crushed)
beef (vegetable) consomme … 24 oz
ketchup … 2 cups
parsley … 1 cup fresh (or 2/3 cups dry); chopped
Worcestershire Sauce … 1/2 cup
lemon juice … 1 TBL
white potatoes … 4 lbs; peeled & diced
carrots … 10-12; diced
dark Rum … 4-5 oz
Outerbridge’s Original Sherry Peppers Sauce … 1/2 cup
salt, pepper, thyme, bay leaves, peppercorns, ground clove
flour … 3/4 cups; sifted fine
cinnamon … 1 tsp
marjoram … 1 tsp
oregano … 1 tsp
fish (or vegetable stock) … 1/2 gal
white fish …
Preparation
Use large, heavy-bottom pot. Combine water, spices and fish; bring to boil; simmer 45 minutes.
Use large, heavy-bottom skilled. Combine butter & oil; saute onions, celery, garlic, & pepper; stir in tomatoes and consomme, bring to boil, simmer (covered) 30-40 minutes.
Combine vegetables to stock. Add remaining ingredients, simmer (partially covered) for 2-3 hours.
Serve hot with crusty bread, extra Rum & Sherry Peppers Sauce.
