Flying Fish Chowder

• 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

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.

flying fish, bacon, lime, onion, green bell pepper, stalks celery, carrots, potato, tomatoes, water, bay leaf, dark rum, cayenne pepper, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=206185 (may not work)