Wazs' Bermuda Fish Chowder

I used to waitress in a restaurant back home where I had my first taste of fish chowder that I actually liked.(I'm picky!) Chef Waz was so glad I liked it that he produced the recipe for me the very day I asked for it!!

• Ready In: 55 mins
• Yields: 1 1/2 gallons

Ingredients

• 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

Directions

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.