Creole "Court-Bouillon"

Ingredients

 * 21.6 oz to 28.8 oz of fish
 * 1 onion, sliced
 * 2 tomatoes, peeled
 * 3 teaspoons of oil
 * thyme
 * ¼ litre of water

Marinade

 * salt
 * pepper
 * garlic clove
 * 2 limes
 * hot pepper

Directions

 * 1) Keep the fish marinated for one hour.
 * 2) Cook the sliced onion and the peeled tomatoes in oil.
 * 3) When all is brown, add a bowl of water and a garlic clove, boil it and dip the into it.
 * 4) Simmer for 10 to 20 minutes (depends on the thickness of the fish).
 * 5) Serve hot with the juice from the cooking accompanied with the juice of the lime and hot pepper if you wish.