- 2½ pounds skinned and boned channel bass or another fish such as blackfish (see note)
- 6 strips of bacon
- Cut the fish into 1-inch cubes and set aside.
- Cut the bacon into fine cubes and put it in a Dutch oven. Cook the bacon, stirring, until crisp.
- Add the onion to the Dutch oven and cook, stirring, until wilted. Sprinkle with flour and stir. Add the hot peppers