Ingredients:
5-6 lbs heads and racks (preferably rockfish)
1 onion
Bunch of celery
3 large carrots
1 leek
Bunch of parsley
1 green pawpaw
2 large potatoes
1 each green and red pepper
1 lb stewed tomato
1 cup tomato paste
Wrap in Muslin Cloth:
6 bay leaves
6 allspice leaves
6 cloves
1 bunch fresh thyme
3 tbsp whole black peppercorns
1 cinnamon stick
1 tbsp ground ginger
2-3 tbsp curry powder
2oz Worcestershire sauce
Browning or gravy powder
5 tbsp cornstarch
Salt to taste
Directions:
Place fish head and rack in about a gallon of cold water and bring to a boil. Reduce heat and simmer for 30 minutes.
Strain out fish parts and remove all meat from head and racks and reserve for chowder.
Clean and chop all vegetables and sauté in a little olive oil. Then add stewed tomatoes and tomato paste and brown the ingredients.
Add fish stock, spices (in muslin cloth), ginger, curry, Lea & Perrins and Browning.
Simmer for two to three hours.
Add the reserved fish, bring the soup back up to a boil and thicken by adding cornstarch mixed with 1 cup of cold water.
Salt to taste and lace with Gosling’s Black Seal Rum and Outerbridge’s Sherry Pepper Sauce.
