Soup/Bahamian Fish Chowder
| A: | 6-8 slices bacon |
| B: | 3 onions, chopped |
| C: | 28oz tomatoes |
| 1t salt | |
| D: | 4 potatoes, cubed to 1/2" |
| 3T lemon juice | |
| 2t thyme | |
| 2 bay leaves | |
| 3T parsley | |
| 2t pepper, coarsely ground | |
| 3C boiling water | |
| E: | 2-3# whitefish |
| F: | 2T worcestershire |
| 1/2C sherry | |
| 1. | Fry (A) until brown. |
| 2. | Add (B) and saute until translucent. Add (C) and cook ~20 minutes. |
| 3. | Add (D), mix well, and layer in heavy pot with (E). Cook 40 minutes. |
| 4. | Add (F) and cook 20 minutes longer. |
Servings: 12