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
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.
Serves 8-10
