From: Chef Norman Van Aken, Norman's, Orlando, FL. Yield: 24 servings, about 1½ cups each. 3 lb. firm white fish fillets (such as sea bass, tilapia or cod), cut into 2-ounce portions as needed, salt and black pepper as needed, all-purpose flour ½ cup olive oil 3 Tbsp. butter Soup Base: ¼ cup olive oil 2 Tbsp. sliced garlic cloves 1-2 tsp. minced Scotch bonnet or habanero chiles (seeds removed) 2 cups finely chopped onion 2 cups chopped peeled ...
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