Fish chowder

ingredients:

3 tablespoons olive oil
1 teaspoon finely chopped garlic
100g / 4oz plain flour
200g / 7oz onion, finely chopped
200g / 7oz celery, finely chopped
150g / 5oz carrot, finely chopped
400g / 14oz canned chopped
tomatoes
1/2 teaspoon ground cinnamon
25ml/1fl oz dark rum
25ml/1fl oz Worcestershire sauce
1 tablespoon Tabasco sauce
salt and ground black pepper
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano
2.4 litres / 4pt fish stock
200g / 7oz cooked boneless cod fillets, flaked

How to cook?

• Calefaction the olive oil in a abundant bucket over a average heat. Sweat the vegetables, tomatoes and garlic for 5 minutes, active continuously.
• Add the flour, biscuit and herbs, and abide to baker for a added 2 minutes. Add the banal and accompany to the boil, again crumble the angle into the pan with the rum, Worcestershire booze and Tabasco. Simmer for 1 hour, active occasionally.
• Season with alkali and pepper, and serve hot.