Flying Fish Chowder - cooking recipe

Ingredients

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

Preparation

Boil the fish in the water until it flakes.
Place bacon in a skillet and cook until fat is rendered.
Saute the onion, pepper, celery, carrots and potatoes in the fat for 10 minutes.
Flake the fish into a large stockpot.
Add the water, vegetables, bacon and tomatoes.
Heat to boiling.
Add all other ingredients except rum, cayenne pepper and thyme.
Cover.
Lower the heat and simmer for 1 hour.
Add the rum, cayenne and thyme.
Simmer for an additional 30 minutes.
Serve hot.