Fish Filets in Scotch Bonnet Tomato Broth

Ingredients

• Garlic
• Fish – haliburton, snapper, tilapia (any firm white fish)
• thyme
• garlic
• scotch bonnet
• White wine
• 1 tsp salt
• Black pepper

Method

1. To a warm pot add the olive oil
2. Flavor the oil — add thyme garlic and scotch bonnet
3. Add the salt to bring out the tomato juices
4. Let it cook for a bit; Bring the broth to a boil so the flavors can meld
5. Then add the fish filets and leave it to cook for 10 minutes

Poaching time depends on the thickness of the cod

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