Pick A Pepper Soup - cooking recipe

Ingredients

360 ml water
450 g red snapper fillets (or any firm white fish)
3 medium onions, peeled and sliced
2 tomatoes, chopped
1 red bell pepper, de-seeded and chopped
1/4 teaspoon cayenne pepper
1/2 habanero chili, de-seeded and pounded to a paste
1 bay leaf
1/4 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon ground pepper
1 pinch dried rosemary
1 tablespoon lemon juice
1/2 teaspoon vegetable oil

Preparation

Bring the water to a boil in a large pot and add all the ingredients except the vegetable oil. Cover the pot and allow to simmer gently for 1 hour, stirring occasionally (add more water if the mixture becomes too dry). After the hour is up add the oil and cook for a further 5 minutes. Remove the bayleaf and serve on a bed of rice.