3 lb Fish heads from non-oily
-fish, cut into 2" pieces
2 md Celery stalks, chopped
2 md Carrots, chopped
1 sm Onion, sliced
1/2    Lemon, sliced
1 ts Salt
1/2 ts Whole black peppercorns
1 1/2    Bay leaves
5 1/3 c  Water
1 lb Red snapper
2 tb Butter
2 md Celery stalks, chopped
1 md Carrot, chopped
1 md Onion, chopped
9 oz Tomatoes, peeled,
-seeded and chopped
1 1/4 c  Dry white wine
2 ts Fresh lemon juice
1 1/3 ts Tomato paste
1/2 ts Paprika
1/2 ts Ground thyme
1/4 ts Freshly ground white pepper
1/4 ts Hot pepper sauce
1    Bay leaf
1 pn Cinnamon
1 pn Freshly grated nutmeg
2 tb Dry sherry
1 tb Dark rum

1. Combine first 8 ingredients in large pot. Add water. Bring to boil,
skimming surface occasionally. Reduce heat and simmer 20 minutes, skimming
surface occasionally. Add fish fillets and cook until opaque, about 5
minutes. Remove fish fillets using slotted spoon and flake slightly, then
set aside. Strain stock through fine sieve; do not press on solids. Return
stock to pot and simmer gently until reduced to 5 cups, about 5 minutes.

2. Meanwhile, melt butter in heavy large saucepan over medium-high heat.
Add 2 celery stalks, 1 carrot and 1 chopped onion and cook until vegetables
begin to soften, stirring frequently, about 8 minutes. Mix in all remaining
ingredients except sherry and rum. Add stock and bring to boil. Reduce heat
and simmer 20 minutes.

3. Discard bay leaf. Mix in sherry and rum (or use sherry pepper sauce).
Add fish, and serve immediately. (Note: The Bermudians add sherry peppers
at the table.)