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.