1. In a large saucepan or dutch over, heat oil over medium high heat. Add onion and garlic; cook, stirring, for 3-5 minutes or until onion is soft but not brown. Add potatoes, carrots, celery, bell pepper, thyme, salt, pepper, cloves and bay leaf. Cook, stirring, for 3-5 minutes until bell pepper starts to soften. 2. Stir in canned beef broth and one can of water; bring to a boil over high heat. Reduce heat to medium low; simmer, covered, for 15 minutes or until vegetables are just tender. 3. Stir in tomatoes, ketchup, rum and Worcestershire sauce; bring to boil over high heat. Reduce heat to medium low; simmer, covered, for one hour or until vegetables are very tender. 4. Stir in fish; simmer, covered, 10 minutes until fish is opaque. Stir in parsley; season to taste with additional salt and pepper. Ladle into warm soup bowls and serve at once with hot pepper sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
