Bermuda Fish Head Chowder

• 3 pounds fish heads
• 2 medium celery stalks chopped
• 2 medium carrots chopped
• 1 small onions sliced
• 1/2 each lemon sliced
• 1 teaspoon salt
• 1/2 teaspoon black peppercorns whole
• 1 1/2 each bay leaves
• 513 cups water
• 1 pound red snapper fillets
• 2 tablespoons butter
• 2 medium celery stalks chopped
• 1 medium carrots chopped
• 1 medium onions chopped
• 9 ounces tomatoes chopped
• 1 1/4 cups white wine dry
• 2 teaspoons lemon juice
• 113 teaspoons tomato paste
• 1/2 teaspoon paprika
• 1/2 teaspoon thyme ground
• 1/4 teaspoon white pepper freshly ground
• 1/4 teaspoon red hot pepper sauce
• 1 pinch cinnamon
• 2 tablespoons sherry dry

1. Combine first 8 ingredients in large pot.
2. Add water.
3. Bring to boil, skimming surface occasionally.
4. Reduce heat and simmer 20 minutes, skimming surface occasionally.
5. Add fish fillets and cook until opaque, about 5 minutes.
6. Remove fish fillets using slotted spoon and flake slightly, then set aside.
7. Strain stock through fine sieve; do not press on solids.
8. Return stock to pot and simmer gently until reduced to 5 cups, about 5 minutes.
9. Meanwhile, melt butter in heavy large saucepan.
10. Add 2 celery stalks, 1 carrot and 1 chopped onion and cook until vegetables begin to soften, stirring frequently, about 8 minutes.
11. Mix in all remaining ingredients except sherry and rum.
12. Add stock and bring to boil.
13. Reduce heat and simmer 20 minutes.
14. Discard bay leaf.
15. Mix in sherry and rum (or use sherry pepper sauce).
16. Add fish, and serve immediately.

fish heads, celery, carrots, onions, lemon sliced, salt, black peppercorns, bay leaves, water, red snapper, butter, celery, carrots, onions, tomatoes, white wine, lemon juice, tomato paste, paprika, thyme ground, white pepper, red hot pepper sauce, cinnamon, sherry dry

Taken from recipeland.com/recipe/v/bermuda-fish-head-chowder-45719 (may not work)