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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 10 |
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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:
1. 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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