Ersatz Bermudan Fish Chowder

from: Julie Aitken's Easy Entertaining Cookbook

Finely chopped/minced:

• 1 fennel bulb (or a large onion)
• 1 clove garlic
• 2 large potatoes, peeled
• 2 large carrots
• 1 cup celery
• 1 red bell pepper

2 tbsp olive oil
2 tsp dried thyme
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp ground cloves
1 bay leaf
1 can (10oz) vegetable broth
1 can (28oz) diced tomatoes
1/4 cup ketchup
1/4 cup dark rum
1 tsp saffron
1 tbsp Worcestershire sauce
(new - add tin of cod liver in oil?)
1/2 lb red snapper fillets, chopped
1/2 cup fresh cilantro, chopped
Tabasco to taste

• Heat oil in large saucepan. Sauté fennel/onion and garlic for 5 minutes until soft but not brown.
   
• Add potatoes, carrots, celery, bell pepper, thyme, salt, pepper, cloves, and bay leaf. Cook, stirring, for another 5 minutes.
   
• Stir in vegetable broth and an equal amount of water. Bring to a boil. Reduce heat; simmer covered for 15 minutes.
   
• Stir in tomatoes, ketchup, rum, saffron, Worcestershire sauce, and cod liver. Bring to a boil. Reduce heat; simmer covered for 1 hour.
   
• Stir in fish; simmer covered for 10 minutes to cook. Stir in parsley. Season with salt, pepper, and Tabasco. Serve.
   

Serves 6

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