I first had this dish on little Exuma island in the Bahamas, where the locals eat it regularly for breakfast. They use any white meat fish that is not too oily and the small tabasco type peppers that are very hot. They use the peppers in both the red and green stages. Just before serving they will also put a dollop of butter on the soup. I have modified mine or Americanized it if you will, by lightly sauteing the bacon until it is very lightly browned. I do this only because it looks better than" white" boiled bacon to the American eye. I also add just a few sliced vegetables at times for the same reason (carrots and celery ) feel free to modify the recipe this way if you wish. When cooking only for myself, I eat it the Bahamian way and spicier than most Americans like it. Bon appetit !