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Ingredients
- 6 pieces smoked bacon, chopped
- Medium onion, chopped
- 2 baking potatoes, peeled and chopped ½ inch cubes
- 2 quarts chicken stock
- Mustard seed (1/2 bottle)
- 4 cans evaporated milk
- 4 squirts Worcestershire sauce
- Chicken bouillon cube
- Taylor’s Ultimate Habanero
- Salt and pepper
- Grouper cut in bite-size pieces
Instructions
- Render the bacon in a little oil on low heat.
- Add the onions and cook until translucent.
- Add the potatoes and stock and simmer until just tender.
- Add the mustard seed.
- Worcestershire and bouillon cube.
- Sprinkle salt, pepper and a little cayenne over the top.
- Add the fish only at the last minute and gently simmer until it’s barely cooked.
- Add 3 tbs Taylor’s Ultimate Habanero.
