BERMUDA FISH CHOWDER

INGREDIENTS

• 3 lg. fish heads
• 6 qts. water
• 3 cans Campbell's vegetable soup
• 50 g bacon
• 50 g onions, chopped fine
• 2 tbsp. white flour
• 10 ml black rum or sherry
• 4 tbsp. Worcestershire
• 1/4 c. Gravy Master
• Bay leaves
• Salt, pepper to tast

• Put fish heads in large pot with bay leaves and water. Bring to boil and then slow simmer for 4 hours. Cool completely before straining stock and removing bones. Add fish to stock, simmer until fish floats to surface - extract about half the fish. Fry bacon until crisp. Cool before crumbling - set aside. Fry onions in bacon fat. Set aside.

• Put flour in frying pan - stir to light brown. Remove from heat and cool. Puree soup - add to stock. Mix flour and water - slowly add to stock until mixture is medium thickness. Add onions and bacon, Gravy Master and Worcestershire and rum. Season to taste. Simmer for several minutes before serving.