Jamaican Hangover Chowder

• 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

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

fish, salt pork, onion, boiling water, potatoes, green chilies, salt

Taken from www.food.com/recipe/jamaican-hangover-chowder-367830 (may not work)