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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
Instructions
- Heat the olive oil in a heavy saucepan over a medium heat. Sweat the
vegetables, tomatoes and garlic for 5 minutes, stirring continuously. - 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. - Season with salt and pepper, and serve hot.
