Bermuda Fish Chowder

Name: Bermuda Fish Chowder
Ingredients: 3 tablespoons olive oil; 1 cup finely chopped onion; 1 cup finely chopped celery; I cup finely chopped carrot; 1 1/2 cups peeled chopped tomato; 1 teaspoon finely chopped garlic; 4 ounces flour; 1/2 teaspoon cinnamon; 1/2 teaspoon marjoram; 1/2 teaspoon oregano; 4 pints fish stock; 2 cups cooked, flaked white fish meat; 1 -ounce black rum (goslings, if available); 1 -ounce Worcestershire sauce; 1/2 -ounce hot sauce; Salt and pepper, to taste

16 ingredients

6 steps

Ingredients

3 tablespoons olive oil
1 cup finely chopped onion
1 cup finely chopped celery
I cup finely chopped carrot
1 1/2 cups peeled chopped tomato
1 teaspoon finely chopped garlic
4 ounces flour
1/2 teaspoon cinnamon
1/2 teaspoon marjoram
1/2 teaspoon oregano
4 pints fish stock
2 cups cooked, flaked white fish meat
1 -ounce black rum (goslings, if available)
1 -ounce Worcestershire sauce
1/2 -ounce hot sauce
Salt and pepper, to taste

Directions

1

Heat up the olive oil in a thick heavy bottomed pan.
2

Add all the chopped vegetables, tomato and garlic and sweat off for 5 minutes, stirring continuously.
3

Add the flour, cinnamon and herbs and continue to cook for 2 minutes.
4

Add the fish stock and bring to a boil, then crumble the fish into the pan with the rum, Worcestershire sauce and hot sauce.
5

Let simmer for 1 hour, stirring occasionally.
6

Add salt and pepper, to taste.