Title: Bahamas fish soup 8/3/89
 Categories: Caribbean, Fish seafoo, Soups
      Yield: 1 Servings
 
      4 c  Water
      1 ts Salt
      2 sm Fresh or pickled Tabasco
           -peppers; Fresh preferred,
           -red or green minced
    1/4 ts Ground black pepper
      1 md Onion; thinly sliced
      2 md Potatoes;peeled halved and
           -cut into 1/2, inch dice
      4 sl Bacon
  1 1/2 lb White meat fish; Boneless
           -filet of Halibut, Sea bass
           -or etc..
      1 ts Butter; optional
    1/2 c  Sliced carrots; optional/
    1/2 c  Sliced celery; optional
 
  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 ! 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. Makes 4 servings.
  
  Note - 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.
  
  NOTES :   First Course Or Main Course
  
  Recipe