Caldou (Lemon Fish Stew)

Ingredients

• 2 lbs white fish fillets
• 3 tomatoes, chopped
• 1 onion, sliced
• 3 cloves garlic, minced
• 1/4 cup lemon juice
• 1/4 cup vegetable oil
• 1 scotch bonnet pepper, whole
• 2 bay leaves
• 2 cups fish or vegetable stock
• Cooked white rice, for serving

Instructions

1. 1Heat oil in a pot and sauté onion and garlic until soft.
2. 2Add tomatoes and cook until they break down into a sauce, about 10 minutes.
3. 3Pour in stock, lemon juice, whole scotch bonnet, and bay leaves; bring to a simmer.
4. 4Gently lay the fish fillets into the sauce and simmer 12-15 minutes until just cooked through.
5. 5Season with salt and adjust lemon juice to taste.
6. 6Serve over white rice, spooning plenty of the tangy tomato broth on top.

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