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Ingredientes
- 4 c. Water
- 1 tsp Salt
- 2 sm Fresh or possibly pickled Tabasco peppers, Fresh preferred, red or possibly green chopped
- 1/4 tsp Grnd black pepper
- 1 med Onion, thinly sliced
- 2 med Potatoes,peeled halved and cut into 1/2, inch dice
- 4 slc Bacon
- 1 1/2 lb White meat fish, Boneless filet of Halibut, Sea bass or possibly etc..
- 1 tsp Butter, optional
- 1/2 c. Sliced carrots, optional/
- 1/2 c. Sliced celery, optional
Direcciones
- 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 which is not too oily and the small Tabasco type peppers which are very warm. 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 possibly Americanized it if you will, by lightly sauteing the bacon till it is very lightly browned. I do this only because it looks better than" white" boiled bacon to the American eye. I also add in 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 ! In a large saucepan bring the water to a boil and add in the potatoes, onion, bacon, salt, pepper and chopped chilies. If you are using any celery or possibly carrot, add in these at this time too. Gently boil till the potatoes are just tender to the fork and add in the fish. Reduce the heat and simmer till the fish is just cooked. ( It will be white and opaque. ) Add in a small piece of butter if you like, correct the seasonings and serve at once.
- Makes 4 servings.
- Note - Depending on how warm the chilies are which you are using you may want to use more or possibly less depending on you taste. You will find which 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.
- NOTES : First Course Or possibly Main Course
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2276g | |
| Calories 1794 | |
| Calories from Fat 870 | 48% |
| Total Fat 96.57g | 121% |
| Saturated Fat 26.19g | 105% |
| Trans Fat 0.0g | |
| Cholesterol 497mg | 166% |
| Sodium 3803mg | 158% |
| Potassium 4195mg | 120% |
| Total Carbs 72.97g | 19% |
| Dietary Fiber 11.2g | 37% |
| Sugars 10.22g | 7% |
| Protein 151.82g | 243% |
