Bermuda Fish Chowder

• 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

1. Heat up the olive oil in a thick heavy bottomed pan.
2. Add all the chopped vegetables, tomato and garlic and sweat off for 5 minutes, stirring continuously.
3. Add the flour, cinnamon and herbs and continue to cook for 2 minutes.
4. Add the fish stock and bring to a boil, then crumble the fish into the pan with the rum, Worcestershire sauce and hot sauce.
5. Let simmer for 1 hour, stirring occasionally.
6. Add salt and pepper, to taste.

olive oil, onion, celery, carrot, tomato, garlic, flour, cinnamon, marjoram, oregano, fish, fish meat, black rum, worcestershire sauce, hot sauce, salt

Taken from www.foodnetwork.com/recipes/bermuda-fish-chowder-recipe.html (may not work)