Serves: 12



  1. In a large pot, put water, fish fillets, salt and spices. Bring to a boil and let simmer for 30-45 minutes.
  2. In a frying pan, melt butter and oil, and briefly sauté onions, celery, garlic and green peppers. Then add tomatoes and consommé and simmer covered for 30 minutes.
  3. Transfer this mixture to the fish stock and add remaining ingredients. Simmer partially covered for 2 hours. Adjust seasoning.
  4. Serve soup piping hot and pass around Outerbridge's Original Sheery Peppers Sauce and Gosling's Black Seal rum (or a similar good quality dark rum) so guests can add a few dashes of each.


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