RECETAS Y COCINA

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

Preparation

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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