3 lb fish (cleaned)
1 t black pepper
2 t salt
2 T recaito
2 T oil
1 lg diced onion
1 sm diced green bell pepper
1/2 sm diced red bell pepper
1 diced celery stalk
3 sprigs fresh thyme
3 minced garlic cloves
1 diced scallion
1/2 gallon vegetable stock
3 lg Tania
3 lg potatoes
2 lg carrots
1 lb pumpkin
2 green bananas
1/2 white cabbage
1 T chopped fresh parsley leaves
10-12 cups water
1 scotch bonnet

Salt and pepper to taste



Mix first 4 ingredients and set aside for several hours or overnight. Heat oil in large stock pot. Sauté the next 7 listed ingredients until translucent. Add vegetable stock and stir. Add remaining ingredients except for scotch bonnet pepper. Add salt and pepper to taste.  Bring to a boil and simmer for 10 minutes. Add fish, dumplings, desired amount of scotch bonnet* and stir. Cover, reduce heat and boil for about 30-40 minutes.  Serve with lime slices.

*My preferred way of adding scotch bonnet to my soup is by boiling it whole (including the stem) in the soup. Be sure to not pop or pierce the pepper while boiling. When the skin of the pepper looks soft about 25 minutes, scoop it out whole and place in a small bowl. With separate utensils, pierce the pepper to release the juices. Use the juices similar to a pepper bottle. With this method, each individual can adjust the heat of their own bowl.



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