Recipe courtesy of Suzanne Somers
Show: Food Fantasy
Save Recipe Print
Total:
1 hr 40 min
Prep:
40 min
Cook:
1 hr
Yield:
Yield: 10 servings

Ingredients

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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Seafood Chowder

Recipe courtesy of Ina Garten

Fish Piccata

Recipe courtesy of Melissa d'Arabian

Bermuda Fish Cakes

Recipe courtesy of Suzanne Somers

Fish Chowder

Recipe courtesy of Food Network Kitchen

Fish Chowder

Recipe courtesy of Fresco's

Fulton Market Fish Chowder

Recipe courtesy of Michael Lomonaco

New England Fish Chowder

Recipe courtesy of Jasper White

Browse Reviews By Keyword