2 ounces salt pork, diced
\n2 T. vegetable oil
\n1 C. diced potatoes
\n1\/2 C. chopped onion
\n1\/2 C. sliced carrots
\n1\/2 C. chopped celery
\n1\/2 C. chopped green pepper
\n2 bay leaves
\n1\/2 tsp. dried thyme
\n1 Scotch bonnet chile
\n1\/4 C. tomato paste
\n2 medium tomatoes, diced
\n4 C. water
\n1\/2 pound grouper or other fish, cut
\ninto 1-inch pieces
\nSalt and pepper to taste<\/p>\n
Cook pork in oil until light brown in Dutch oven. Add vegetables; cook and stir until vegetables are tender, 3 to 5 minutes. Add the bay leaves, thyme, chile, tomatoes, tomato paste and water; bring to a boil. Reduce heat and cook over low heat for 15 minutes. Spoon off fat and add the fish. Continue cooking until fish is done, about 10 to 15 minutes. (Scallops, shrimp, etc. may be added to recipe if desired.)<\/p>\n
Yields 6 servings
\nCalories: 193
\nFat: 13.g
\nFiber: 10.8g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 ounces salt pork, diced 2 T. vegetable oil 1 C. diced potatoes 1\/2 C. chopped onion 1\/2 C. sliced carrots 1\/2 C. chopped celery 1\/2 C. chopped green pepper 2 bay leaves 1\/2 tsp. dried thyme 1 Scotch bonnet chile 1\/4 C. tomato paste 2 medium tomatoes, diced 4 C. water 1\/2 pound grouper or other fish, cut into 1-inch pieces Salt and pepper to taste Cook pork in oil until light brown in Dutch oven. Add vegetables; cook…<\/p>\n