Bermuda Fish Chowder

Total Time:
1 hr 40 min
Prep:
40 min
Cook:
1 hr

Yield:
Yield: 10 servings

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.


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