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

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.