Recipe by Vincent Bethel, Chef of Peace and Plenty Hotel, and published in Great Exuma! Great Food!

Ingredients

Small whole fish (yellow tail, grunts, etc.) or larger fish fillets

Hot pepper

Salt

Lime juice

Salt pork, diced

Bacon, diced

Onions, sliced

Tomato paste

Thyme

Flour

1 can whole tomatoes

Potato, cut in chunks

Season whole fish (cleaned and scaled) or larger fish filets cut in serving pieces with hot pepper mashed in salt and lime juice. Refrigerate overnight. In the morning fry fish to a crisp, golden brown. Set aside.

Saute diced salt pork and diced bacon in large saucepan. Saute sliced onions in drippings until brown. Reduce heat and add tomato paste, thyme, lime juice, and a small diced hot pepper. Simmer. Brown flour in mixture. Blend a can of whole tomatoes and add to sauce and simmer. It should be a thick, puree-type soup. Add potato chunks and fish; simmer until potatoes are done.

Serve each person a whole fish in lots of gravy and a few pieces of potato. Hot johnnycake on the side is marvelous! This is usually served for breakfast, but is good at any time!

• Club Peace & Plenty on VirtualCities.com
• Club Peace & Plenty Website
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