Flying Fish Chowder

Name: Flying Fish Chowder
Ingredients: 3/4 lb. flying fish or other flavorful white fish; 3 slices bacon, cut into 1-inch pieces; juice of 1 lime; 1 large onion, minced; 1 green bell pepper, minced; 2 stalks celery, minced; 2 carrots, diced; 1 large potato, diced; 3 large tomatoes, peeled, seeded and coarsely chopped; 4 c. water; 1 bay leaf; 2 oz. dark rum; 1/2 tsp. cayenne pepper; 1 tsp. thyme

14 ingredients

12 steps

Ingredients

3/4 lb. flying fish or other flavorful white fish
3 slices bacon, cut into 1-inch pieces
juice of 1 lime
1 large onion, minced
1 green bell pepper, minced
2 stalks celery, minced
2 carrots, diced
1 large potato, diced
3 large tomatoes, peeled, seeded and coarsely chopped
4 c. water
1 bay leaf
2 oz. dark rum
1/2 tsp. cayenne pepper
1 tsp. thyme

Directions

1

Boil the fish in the water until it flakes.
2

Place bacon in a skillet and cook until fat is rendered.
3

Saute the onion, pepper, celery, carrots and potatoes in the fat for 10 minutes.
4

Flake the fish into a large stockpot.
5

Add the water, vegetables, bacon and tomatoes.
6

Heat to boiling.
7

Add all other ingredients except rum, cayenne pepper and thyme.
8

Cover.
9

Lower the heat and simmer for 1 hour.
10

Add the rum, cayenne and thyme.
11

Simmer for an additional 30 minutes.
12

Serve hot.