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Jamaican Hangover Chowder

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“This come from "The Rustic Table" by Constance Snow.”
READY IN:
45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 2 lbs fish, firm fleshed white such as red snapped, drum or 2 lbs grouper
  • 12 lb salt pork or 12 lb thick-sliced bacon, diced
  • 1 large onion, diced
  • 8 cups boiling water
  • 3 large waxy potatoes, scrubbed and diced
  • 2 limes, scrubbed and quartered
  • 2 -6 green chilies, fresh, seeded and chopped (like jalapeno or serrano)
  • salt & freshly ground black pepper

Directions

  1. Cut fish fillets into 2-inch pieces.
  2. Heat a large saucepan over medium heat. Add the salt pork (or bacon), and cook until crisp, about 8-10 minutes. Add onion and cook until tender but not brown, about 5 to 7 minutes. Add the boiling water, potatoes, limes, and chiles; cook for about 10 minutes. The add the fish and simmer for 10 minutes. Discard the limes. Season with salt and pepper and serve hot.

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