Chunky Bermudan Fish Chowder

The first recipe I've contributed. This has become a household favorite and good for guests. I found it in Julia Aiken's cookbook Easy Entertaining, where she explains that she's taken some liberties with the original Bermudan recipe, preferring chunkier soups to liquefied ones. Me too.

• Ready In: 3 hrs
• Serves: 6-8

Ingredients

• 2  tablespoons  vegetable oil
• 1  large onion
• 1  garlic clove
• 2  large potatoes, peeled and finely chopped
• 2  large carrots, peeled and finely chopped
• 1  cup celery, chopped
• 1  green bell peppers or 1  red bell pepper, seeded and finely chopped
• 2  teaspoons dried thyme
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1⁄4 teaspoon ground cloves
• 1  bay leaf
• 1 (14 1/2ounce) can low sodium beef broth
• 1 (28 ounce) can diced tomatoes
• 1⁄4 cup ketchup
• 1⁄4 cup rum (dark or amber)
• 1  tablespoon Worcestershire sauce
• 1  lb  fish fillet, boneless, skinless and finely chopped (e.g. red snapper, Boston bluefish, haddock, cod)
• 1⁄2 cup fresh parsley, chopped
•  hot pepper sauce (to be authentic use Bermuda's own Outerbridge Peppers, Ltd. sauce)

Directions

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.