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.

Trending Videos 6 Videos

Get the recipe

Chocolate Waffle Cake 00:46

Make a fun breakfast with this chocolate and raspberry waffle cake.

IDEAS YOU'LL LOVE

Fish and Corn Chowder

Recipe courtesy of Rachael Ray

Fish with Tomatoes, Olives and Capers

Recipe courtesy of Ellie Krieger

Bermuda Fish Cakes

Recipe courtesy of Suzanne Somers

Fish Chowder

Recipe courtesy of Fresco's

Fish Chowder

Recipe courtesy of Food Network Kitchen

Fulton Fish Market Chowder

Recipe courtesy of Michael Lomonaco

New England Fish Chowder

Recipe courtesy of Jasper White

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.