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 ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.