Norman Van Akens Bahamian Fish Chowder

Ingredients

• 2 Ounces diced slab bacon, rind removed
• 1/4 Cup olive oil
• 4 garlic, sliced
• 1 Scotch bonnet pepper, seeds and stems removed, minced
• 1 medium Spanish onion, peeled and diced medium
• 4 celery stalks, cleaned and diced medium
• 1 carrot, peeled and diced medium
• 1 small bulb fennel, diced medium
• 1 yellow pepper, seeds and stem removed, diced medium
• 1 Tablespoon crushed red pepper
• 1 quart peeled plum tomatoes, thoroughly crushed
• 2 Cups tomato sauce
• 2 1/2 quarts shellfish stock or clam juice
• 3 bay leaves
• 2 Tablespoons each of fresh thyme and basil, chopped
• 2 1/4 Pounds fish (for instance, grouper, snapper, or pompano), cut into bite-sized pieces
• 2 1/4 Pounds red potatoes, scrubbed, cut into bite-sized pieces and cooked
• Tabasco, to taste, if desired

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