Fish court bouillon

Directions

1. Clean and bone the fish.

2. Prepare a marinade: In a large shallow dish combine crushed garlic, scotch bonnet pepper, salt, pepper, and lime juice. Soak the fish for 2 to 3 hours. Drain.

3. In a large saucepan heat the oil over low heat. Stir in the chopped chives and onion. Cook for 10 to 15 minutes stirring regularly. Add tomatoes and simmer an additional 10 minutes over medium heat.

4. Stir in the fish and add 1 to 1½ cups of water (the water should barely cover the fish). Simmer 15 minutes. Turn off the heat.

5. Squeeze the halved lime over the fish. Stir in the garlic clove and chive.

6. Serve hot with creole rice.

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