Smoked Marlin Pepperpot
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In some of the earliest references to pepperpot soup, all sorts of
ingredients were mentioned, including bamboo shoots, cotton tree tips, and
prawns and crawfish. So, while Jay's original recipe that follows may seem
unique, he says it is not really all that innovative to include fresh or
smoked marlin in a pepperpot.

4 quarts water
2 1/2 pounds spinach, finely chopped
1 pound fresh okra, chopped
1 1/2 pound kale or callaloo, finely chopped
2 chayote squashes, peeled and grated
1/2 pound dasheen, 1/4-inch diced
1 medium onion, finely chopped
2 garlic cloves, crushed and minced
1 ounce grated ginger root
3 scallions, chopped
4 thyme sprigs
2 bay leaves
1 whole green Scotch bonnet pepper
1/2 cup coconut milk
2 pounds fresh or smoked marlin, flaked
Salt and pepper to taste

Bring the water and the first nine ingredients to a boil in a large soup
pot. Cover the pot, and simmer for 15 to 20 minutes. Pass the mixture
through a colander or food mill, then return it to the pot. Add the thyme,
bay leaves, and Scotch bonnet pepper. Simmer until the soup thickens, then
add the coconut milk and the marlin. Simmer 5 minutes more, season with
salt and pepper, and serve. Serves 10

From: Traveling Jamaica With Knife, Fork & Spoon
      by Robb Walsh and Jay McCarthy