Steps
- Bring 16 cups of water to a boil in a stockpot. Add 900g of sea bass fillets, 1 tablespoon of fresh thyme, 6 bay leaves, 20 peppercorns, and ¼ teaspoon of ground cloves; simmer for 45 minutes.
- Meanwhile, heat 2 tablespoons of butter and 2 tablespoons of olive oil in another large pot over medium heat. Cook 3 chopped Bermuda onions and 1 minced garlic clove until golden.
- Briefly sauté 8 chopped celery ribs and 2 chopped green bell peppers. Add 800g of canned whole tomatoes, seeded and chopped and 1½ cups of chicken broth; simmer for 30 minutes.
- Strain the fish broth into the vegetable pot, discarding the whole spices. Flake and add the fish, removing any bones.
- Add 900g of peeled diced potatoes, 6 large peeled diced carrots, 1 cup of ketchup, ½ cup of chopped parsley, 2 tablespoons of Worcestershire sauce, and 2 teaspoons of lemon juice. Season with pepper.
- Simmer partially covered for about 2 hours, until the vegetables are tender. Stir in 60ml of dark rum and ¼ cup of sherry pepper sauce.