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1 1/2 lbs. boneless grouper, halibut or cod fillet
4 slices bacon, chopped
1 med. onion, chopped
2 ribs celery, chopped
1 bell pepper, chopped
2 med. potatoes, peeled and diced
28 oz. canned tomatoes in juice
4 c. hot water or fish stock
1/2 tsp. salt
1/2 tsp. thyme
1/4 tsp. cayenne pepper
1 bay leaf
Dice fish in 1/2 inch cubes and marinate in lime juice for 1 hour. In a large stew-pot over medium heat, fry bacon until light brown. Add onion, celery and bell pepper and cook, stirring, until vegetables are tender. Add fish and remaining ingredients. Return to a boil. Reduce heat and simmer for 1 hour, stirring occasionally. Season with hot sauce and (or) lime juice. Serve with hot Bahamas bread.