Caribbean Fish Chowder

1/4 lb Salt pork
1 Green pepper, chopped
1 Red pepper, chopped
2 Stalks Celery, chopped
1 lg Onion, chopped
1 t Thyme
1 t Ginger
1/2 t Ground cloves
4 c Fish or chicken stock
1/2 c Catsup
1 T Worcestershire sauce
2 c Water
1 2 Large Potatoes, grated
2 lb Haddock Juice of 1 lime
1/4 c Dark rum Salt and pepper

Render salt pork in a heavy stockpot over low heat. Remove cracklings (connective tissue). Add peppers, celery and onion and saute until soft. Add thyme, ginger and cloves and saute another 3-4 minutes. Stir in stock, catsup, Worcestershire and water. Bring to a boil and add grated potatoes. Simmer, uncovered, 30 minutes. Place fish on top and simmer, covered, until fish just flakes apart. Add lime juice and rum. Simmer 2 minutes longer. Add salt and pepper to taste. Serves 8.

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