| 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 |
