Fish Chowder

Ingredients

3 tablespoons olive oil

200g/7oz onion, finely chopped

200g/7oz celery, finely chopped

150g/5oz carrot, finely chopped

400g/14oz canned chopped tomatoes

1 teaspoon finely chopped garlic

100g/4oz plain flour

1⁄2 teaspoon ground cinnamon

1⁄2 teaspoon dried marjoram

1⁄2 teaspoon dried oregano

2.4 litres/4pt fish stock

200g/7oz cooked boneless cod fillets, flaked

25ml/1fl oz dark rum

25ml/1fl oz Worcestershire sauce

1 tablespoon Tabasco sauce

salt and ground black pepper

Ways of Working

1. Heat the olive oil in a heavy saucepan over a medium heat. Sweat the vegetables, tomatoes and garlic for 5 minutes, stirring continuously.

2. Add the flour, cinnamon and herbs, and continue to cook for a further 2 minutes. Add the stock and bring to the boil, then crumble the fish into the pan with the rum, Worcestershire sauce and Tabasco. Simmer for 1 hour, stirring occasionally.

3. Season with salt and pepper, and serve hot.

Serves 8-10