Food Network: Bermuda Fish Chowder

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Bermuda Fish Chowder
Recipe courtesy Suzanne Somers

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
Heat up the olive oil in a thick heavy bottomed pan. Add all the chopped
vegetables, tomato and garlic and sweat off for 5 minutes, stirring continuously. Add the flour,
cinnamon and herbs and continue to cook for 2 minutes. Add the fish stock and bring to a boil, then
crumble the fish into the pan with the rum, Worcestershire sauce and hot sauce. Let simmer for 1
hour, stirring occasionally. Add salt and pepper, to taste.