Ingredients:
1 C Onion - Diced
1 C Green Pepper - Diced
1-2 Tbsp Chopped Garlic
2 Large Stalks Celery - Chopped
1 Large Carrot - sliced 1/4 in thick pieces
3-4 Tomatoes, Diced
3-4 Red Potatoes, Diced
1 (14 oz) Can Tomato Sauce
2 Tbsp Worcestershire Sauce
2-3 Bay Leaves
1/2 C Chopped Fresh Parsley
1 Cup Chopped Kale
1.5-2 lbs Fish (Pollock, Cod, Tilapia, etc.)
4 Cups of Clam Juice
2-3 Cups of Water
                                                                                    Tabasco Sauce (to taste)
                                                                                    1 Tsp Turmeric
                                                                                    1/4 Tsp Cinnamon
                                                                                    1/4 Cup Dark Rum
                                                                                    Salt and Pepper (to taste)
Directions:                                                                                                       
Saute the onions in 1-2 Tablespoons of Olive or other vegetable oil for about 1-2 minutes.  Add in Celery, Carrots and Peppers, continue sauteing for 4-5 minutes, add chopped tomatoes and continue to cook for 2-3 more minutes.  Add Clam Juice and Water, stir well, then add all remaining ingredients except the fish and kale.  Stir well and bring up to a simmer.  Stir in Rum, then add fish and allow mixture to simmer partially covered for about an hour, stirring occasionally to break up the chunks of fish.  Add in chopped Kale and turn off the heat - allow to sit, covered for at least 10 minutes to allow the Kale to cook and the flavors to meld.  Serve with crusty bread.