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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By yella_4eva_3686000
Bermuda
on September 01, 2005
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great soup
By lmorse25_707575
Andover, MA
on December 02, 2004
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Really great flavor!
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