Flip Wilson's Bahamian Fish Chowder

Flip Wilson's Bahamian Fish Chowder

3 pounds of assorted fillet of fish (grouper, red snapper, sea trout)
1 teaspoon salt
Juice of half a lemon
Juice of half a lime
Good pinch of cayenne (or crushed hot peppers)
1/4 pound lean salt pork cut in fine dice
2 yellow onions, peeled and chopped
1 small green pepper, diced
6 medium-sized okra (or 1 cup canned, drained okra) cut in one-half inch slices
6 peeled ripe tomatoes cut in quarters (or a one pound can whole tomatoes, drained)
Generous pinch of thyme
2 springs of parsley
2 bay leaves
Freshly ground black pepper to taste
Dash of Tabasco
1 tablespoon Worcestershire sauce
About 3 cups water
1 pound cleaned spinach (or turnip greens), coarsely chopped

Rinse off fish, dry well, cut in two-inch chunks; place in flat glass dish. Sprinkle with salt, cayenne, lemon and lime juice. Let stand about 1 hour. Saute salt pork, onion and green pepper in large saucepan (or Dutch oven). Cook until vegetables are lightly browned; pour off excess fat.

Add okra, tomatoes, thyme, parsley, bay leaves, pepper, Tabasco, Worcestershire sauce, cook about 30 minutes over low heat, stirring often. Add water and tomato juice (if canned tomatoes are used), cook slowly uncovered about one hour to reduce volume about one third. Add fish and spinach greens to saucepan, cook until fish is barely tender. Correct seasonings. Serve with hot cooked rice as side dish. Serves 8.

Flip's Thoughts: For a thicker "stew" add four peeled, diced potatoes 45 minutes before stew is finished.