5 to 6 green plantains, peeled and cut into 1/2-inch chunks
6 cups cool water
2 tablespoons sea salt
Oil, for frying
3 to 4 pounds fresh swordfish, sliced into 1/2-inch portions (about 2 per person, 3 to 4 ounces each)
1 cup all-purpose flour, or more as needed
Salt and freshly ground black pepper
2 tablespoons butter
1/4 pound bacon or fatback, chopped
1 cup boiled potatoes
1 teaspoon powdered ginger
1 tablespoon chopped garlic
1/4 cup chopped chives
Fresh fruit, for serving
Light seafood broth, as needed, for serving, optional
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