Haitian " Court Bouillon"

Ingredients

 * 2 lb. Fish fillet in pieces
 * lemon
 * salt, pepper, chilies and chopped parsley
 * onion
 * a few tablespoons of oil
 * 1 tablespoon tomato paste
 * 1 tablespoon flour
 * fresh butter
 * potatoes

Directions

 * 1) Rub fish with lemon. Make diagonal cuts in thick pieces. Rub with salt, pepper, chilies and chopped parsley. Add sliced onion and a few tablespoons of oil. Allow to marinate an hour or more, turning the fish so that it is thoroughly marinated.
 * 2) Into the quantity of water required to come half-way up the fish, add 1 tablespoon tomato paste and 1 tablespoon flour. Put fish and marinade in pan, pour this water over them. Season to taste.
 * 3) Bring to boil over low heat. Keep just under boiling. Turn the fish and continue cooking until it flakes. Do not overcook. Just before serving, add fresh butter.
 * 4) New potatoes can be cooked separately and added into the court-bouillon to finish cooking. Dumboys are also a favorite addition.