Chunky Bermudan Fish Chowder

1. 1

   In a large saucepan or dutch over, heat oil over medium high heat.

2. 2

   Add onion and garlic; cook, stirring, for 3-5 minutes or until onion is soft but not brown.

3. 3

   Add potatoes, carrots, celery, bell pepper, thyme, salt, pepper, cloves and bay leaf.

4. 4

   Cook, stirring, for 3-5 minutes until bell pepper starts to soften.

5. 5

   Stir in canned beef broth and one can of water; bring to a boil over high heat.

6. 6

   Reduce heat to medium low; simmer, covered, for 15 minutes or until vegetables are just tender.

7. 7

   Stir in tomatoes, ketchup, rum and Worcestershire sauce; bring to boil over high heat.

8. 8

   Reduce heat to medium low; simmer, covered, for one hour or until vegetables are very tender.

9. 9

   Stir in fish; simmer, covered, 10 minutes until fish is opaque.

10. 10

    Stir in parsley; season to taste with additional salt and pepper.

11. 11

    Ladle into warm soup bowls and serve at once with hot pepper sauce.

* Per serving · 4 servings · Values may vary.