YIELD: 24 servings 3 lbs. firm white fish fillets (sea bass, tilapia or cod), cut into 2 oz. portions salt and black pepper, to taste all-purpose flour, as needed ½ cup olive oil 3 Tbsps. butter For the soup base: ¼ cup olive oil 2 Tbsps. sliced garlic cloves 1 to 2 Tbsps. minced Scotch bonnet or habanero chiles (seeds removed) 2 cups finely chopped onion 2 cups chopped, peeled tomatoes (seeds removed) 1 tsp. salt ¼ tsp. black pepper 8 cups (3 lbs.) diced white potatoes (½ ...

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