Wazs' Bermuda Fish Chowder

• 1 (16 ounce) can tomato paste
• 1 (16 ounce) can tomato puree
• 3 quarts fish bouillon cubes
• 2 large bermuda onions, minced
• 6 -8 stalks celery, minced
• 4 carrots, minced
• 6 ounces outerbridges sherry pepper sauce (or other good brand)
• 2 ounces goslings black seal rum (or other good rum)
• 3 - 3 1/2 lbs fresh light meat fish (like Wahoo, Bonito, AmberJack or even frozen cod)
• 2 ounces crushed garlic
• 1/2 ounce leaf oregano
• 1/2 ounce dried leaf basil
• 1/2 ounce crushed black peppercorns
• salt, to taste
• granulated sugar, to taste

1. Saute the onions, carrots and the celery with the fish until the fish until the fish is cooked to the point that it breaks up.
2. Add the rum, the sherry peppers sauce, the peppercorns, the garlic and the herbs and stir. Let it simmer for 2 minutes.
3. Then add the tomato products and the fish bouillon.
4. Simmer for about 30 minutes.
5. While you are simmering it helps to mix with a whisk to ensure all the fish breaks up.
6. (That is of course optional for the people that would like larger pieces of fish).
7. Bermuda fish chowder is traditionally served with more black rum and sherry pepper sauce to be added to suit the taste of the individual eating it.

tomato paste, tomato puree, bermuda onions, stalks celery, carrots, sherry pepper, rum, light meat fish, garlic, oregano, basil, black peppercorns, salt, sugar

Taken from www.food.com/recipe/wazs-bermuda-fish-chowder-183572 (may not work)