Spicy Caribbean Fish Soup

Ingredients:

• 0.7 kg skinless cod or hake fillet, cut into 2.5 cm pieces.
• 5 tbsp (75 g) butter
• 2 onions, chopped
• 3 stalks celery, chopped
• 4 cups lightly salted chicken broth
• 3/4 cup clam juice
• 0.6 kg potatoes, peeled and cut into 2.5 cm pieces.
• 4 bay leaves, preferably fresh
• 1 Scotch Bonnet chili pepper (Caribbean pepper)
• 3 green onions, chopped
• Chopped fresh parsley, chopped

Preparation:

1. In a large Dutch oven, melt the butter over medium-high heat. Add the onion, celery, and a large pinch of salt. Cook, stirring occasionally, until the vegetables begin to soften, about 7 minutes. Add the chicken broth, 2 cups of water, clam juice, potatoes, bay leaf, and 3/4 teaspoon of salt.
2. Using a knife, score the bottom of the chili pepper in a crisscross pattern, slightly exposing the seeds; add to the broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, 13-15 minutes.
3. Sprinkle the fish with salt, add it to the soup, and simmer until it begins to flake, about 5 minutes. Remove the chili pepper and bay leaf. Add the green onions. Ladle the soup into bowls and top with parsley and black pepper.