| Total: | 1 hr 40 min |
| Prep: | 40 min |
| Cook: | 1 hr |
| Yield: | Yield: 10 servings |
| Total: | 1 hr 40 min |
| Prep: | 40 min |
| Cook: | 1 hr |
| Yield: | Yield: 10 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 176 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 14 g |
| Cholesterol | 22 mg |
| Sodium | 725 mg |
| Serving Size | 1 of 10 servings |
| Calories | 176 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 14 g |
| Cholesterol | 22 mg |
| Sodium | 725 mg |
Reviews
great soup
Really great flavor!