Chunky Bermudan Fish Chowder

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion
• 1 garlic clove
• 2 large potatoes
• peeled and finely chopped
• 2 large carrots
• peeled and finely chopped
• 1 cup celery
• chopped
• 1 green bell peppers or 1 red bell pepper
• seeded and finely chopped
• 2 teaspoons dried thyme
• 14 teaspoon salt
• 14 teaspoon black pepper
• 14 teaspoon ground cloves
• 1 bay leaf
• 1 (14 1/2 ounce) can low sodium beef broth
• 1 (28 ounce) can diced tomatoes
• 14 cup ketchup
• 14 cup rum (dark or amber)
• 1 tablespoon Worcestershire sauce
• 1 lb fish fillet
• boneless
• skinless and finely chopped (e.g. red snapper
• Boston bluefish
• haddock
• cod)
• 12 cup fresh parsley
• chopped
• hot pepper sauce (to be authentic use Bermudas own Outerbridge Peppers, Ltd. sauce)

Instructions

1. In a large saucepan or dutch over, heat oil over medium high heat.
2. Add onion and garlic; cook, stirring, for 3-5 minutes or until onion is soft but not brown.
3. Add potatoes, carrots, celery, bell pepper, thyme, salt, pepper, cloves and bay leaf.
4. Cook, stirring, for 3-5 minutes until bell pepper starts to soften.
5. Stir in canned beef broth and one can of water; bring to a boil over high heat.
6. Reduce heat to medium low; simmer, covered, for 15 minutes or until vegetables are just tender.
7. Stir in tomatoes, ketchup, rum and Worcestershire sauce; bring to boil over high heat.
8. Reduce heat to medium low; simmer, covered, for one hour or until vegetables are very tender.
9. Stir in fish; simmer, covered, 10 minutes until fish is opaque.
10. Stir in parsley; season to taste with additional salt and pepper.
11. Ladle into warm soup bowls and serve at once with hot pepper sauce.