I first had this dish on little Exuma island in the Bahamas, where the locals eat it regularly for breakfast. They use any white meat fish that is not too oily and the small tabasco type peppers that are very hot. They use the peppers in both the red and green stages. Just before serving they will also put a dollop of butter on the soup. I have modified mine or Americanized it if you will, by lightly sauteing the bacon until it is very lightly browned. I do this only because it looks better than" white" boiled bacon to the American eye. I also add just a few sliced vegetables at times for the same reason (carrots and celery ) feel free to modify the recipe this way if you wish. When cooking only for myself, I eat it the Bahamian way and spicier than most Americans like it. Bon appetit !
- Makes 4 servings.
- 4 cup water
- 1 tsp salt
- 2 small fresh or pickled tabasco peppers, fresh preferred, red or green minced
- ¼ tsp ground black pepper
- 1 medium onion, thinly sliced
- 2 medium potatoes,peeled halved and cut into ½, inch dice
- 4 slice bacon
- 1½ lb white meat fish, boneless filet of halibut, sea bass or etc..
- 1 tsp butter, optional
- ½ cup sliced carrots, optional
- ½ cup sliced celery, optional
- In a large saucepan bring the water to a boil and add the potatoes, onion, bacon, salt, pepper and minced chilies.
- If you are using any celery or carrot, add these at this time too.
- Gently boil until the potatoes are just tender to the fork and add the fish.
- Reduce the heat and simmer until the fish is just cooked (it will be white and opaque).
- Add a small piece of butter if desired, correct the seasonings and serve at once.
Depending on how hot the chilies are that you are using you may want to use more or less depending on you taste. You will find that chilies used in a liquid tend to be hotter than in solid foods so be cautious. Try to stay away from strong oily fish when you make this dish. The flavor should be light and delicate. For a richer soup substitute clam juice for the water.