You will need:


Make Fish stock from bones and heads of Grouper, rock fish and Yellow Fin tuna. Simmer For at least 4 hours with onions, leek, celery, sweet bell peppers, bay leaves, peppercorns, cloves, thyme and garlic. Strain the stock and set aside.

Dice 1 red, 1 green and 1 yellow sweet bell pepper, 2 Bermuda onion, 1 heart celery, 1 piece of leek, 5 medium carrots, 1 small turnip.

Sauté in olive oil until golden. Add a touch of curry powder, 1 teaspoon dried thyme and the tomato paste. Then add fish stock.

Steam 2 lb. Fish fillet (Rock fish, Grouper and Tuna) and crumble into soup.

Let the soup simmer for two hours and add fresh-diced tomato and thyme, Season with salt, black pepper, Worcestershire sauce and cooking sherry. Thicken with cornstarch to desired consistency.

Serve with Sherry Pepper Sauce and Black Rum

Serves 12 Enjoy!

Culinary Greetings
Michael Ryan, Executive Chef
Pink Beach Club, Bermuda