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 pepper or red bell pepper, seeded and finely chopped
• 2 teaspoons dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cloves
• 1 bay leaf

• 1 (14 1/2 ounce) can low sodium beef broth

• 1 (28 ounce) can diced tomatoes
• 1/4 cup ketchup
• 1/4 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)
• 1/2 cup fresh parsley, chopped
• hot pepper sauce (to be authentic use Bermuda's own Outerbridge Peppers, Ltd. sauce)

Directions

1. 1

   In a large saucepan or dutch over, heat oil over medium high heat. Add onion and garlic; cook, stirring, for 3-5 minutes or until onion is soft but not brown. Add potatoes, carrots, celery, bell pepper, thyme, salt, pepper, cloves and bay leaf. Cook, stirring, for 3-5 minutes until bell pepper starts to soften.

2. 2

   Stir in canned beef broth and one can of water; bring to a boil over high heat. Reduce heat to medium low; simmer, covered, for 15 minutes or until vegetables are just tender.

3. 3

   Stir in tomatoes, ketchup, rum and Worcestershire sauce; bring to boil over high heat. Reduce heat to medium low; simmer, covered, for one hour or until vegetables are very tender.

4. 4

   Stir in fish; simmer, covered, 10 minutes until fish is opaque. Stir in parsley; season to taste with additional salt and pepper. Ladle into warm soup bowls and serve at once with hot pepper sauce.