1 1/2 lb Grouper, Wahoo, or other

-firm fish Celery, onion, carrot, -and leek, cut rough to -make stock Bay leaf, peppercorns, thyme 1 ea Carrot, large

1 ea Green pepper, large

2 ea Potatoes, large

2 ea Tomatoes, large

1 ea Onion, large

2 ea Stalks celery

4 oz Butter

4 oz Flour

3 oz Tomato paste

2 oz Black rum

1 x Salt and pepper to taste

2 oz Sherry peppers (liquid), or

-substitute 1 chili pepper

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

1/2 lb Whole green peas

1/2 lb Split green peas

1 Smoked ham shank, uncooked

1 md Onion, chopped

Salt and pepper to taste Soak whole green peas overnight in a four quart kettle filled with water. In the morning add split peas and remaining ingredients. Boil slowly for about 4 hours. Remove ham shank and serve soup without straining. Source: The New Ford Treasury of FAVORITE RECIPES from Famous Restaurants Compiled and tested by Nancy Kennedy, Women’s Editor, Ford Times – 1964