Bermuda Grouper Chowder

• 1 1/2 pounds grouper
• 1 x bay leaves
• 1 each carrots
• 1 each green bell peppers
• 2 each potatoes
• 2 each tomatoes
• 1 each onions
• 2 each celery stalks
• 4 ounces butter
• 4 ounces flour, all-purpose
• 3 ounces tomato paste
• 2 ounces rum

1. To a stockpot with 4 qts.
2. water add whole fish plus vegetables and herbs for stock.
3. Bring to a boil, skimming off any scum from surface.
4. Let simmer for 20 to 25 minutes.
5. While it is cooking, dice the rest of the vegetables to 1/2 inch Strain and set aside both the stock and the fish.
6. When fish are cool, remove skin and discard, then remove and set aside all meat from fish carcasses.
7. In the cleaned stockpot melt the butter and add the diced vegetables.
8. Saute over medium heat for about 5 minutes.
9. Add flour and stir for about 2 minutes on low heat.
10. Slowly add fish stock, whisking to blend vegetable mixture to a smooth consistency.
11. Bring to a boil and add tomato paste.
12. Reduce heat and let simmer for 45 to 50 minutes.
13. Just before it has cooked for 45 minutes, add fish, sherry peppers, and rum.
14. Season to taste.

grouper, bay leaves, carrots, green bell peppers, potatoes, tomatoes, onions, celery stalks, butter, flour, tomato paste, rum

Taken from recipeland.com/recipe/v/bermuda-grouper-chowder-44622 (may not work)