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and by Dolphin, we're talkin' the fish... not the mammal

Ingredients

½ cup bacon fat
5 lbs fresh dolphin diced in large chunks
2 lg Spanish onions diced
4 stalks celery diced
3 med potatoes diced
3 medium carrots diced
8 cloves garlic minced
4 large bay leaves
¼ fresh ginger grated
1 lg green pepper
1 lg red pepper
2 medium jalapenos finely diced
½ cup clam base
½ lb butter
1 cup all purpose flour
1 qt heavy cream
Salt and pepper to taste

Water

Instructions

Heat the  bacon fat in a large pot, add onion, celery, carrots, potato, garlic and the bay leaves and cook over med heat for 10 minutes.  Add the bell peppers, jalapenos, grated ginger and simmer for another 5 minutes.  Add Clam based and fish and then add enough water to cover all ingredients and bring to a boil.  Reduce heat and cook for about 20 minutes. Make a roux by mixing the butter and flour in a sauce pan and simmer for about 10 minutes.  Add the roux to the soup and bring to a boil, stirring until you read a thick consistency.  Add cream to thin soup to desired consistency.  Add salt and pepper to taste.