- 10 Plum Tomatoes
- 2 Red Bell Peppers
- 1 Green Bell Pepper
- 2 White Onions
- 1/2 Cup Olive Oil
- 1-2 Tbsp Palm Oil (Available At Gourmet, African Or Middle Eastern Markets)
- 1-2 Habanero Peppers (If You Can Stand It----If Not Use A 1/2 or Omit)
- 4 Clove Garlic
- 1 Sprig Fresh Rosemary
- 2-3 Cups Fish Stock Or Chicken Stock
- 1 Heaping Tbsp Tomato Paste
Puree all solid ingredients
Heat oil in a large heavy bottom pan;
add all the above and simmer on low for 1 hour being careful not to allow it to reduce to much
(I prefer the sauce on the thicker side to be placed on the fish, but with a thinner sauce it will coat a plate nicely)
If reduction occurs and sauce becomes thick simply add more stock
Use any fish you desire.
I tend to use cod or bluefish, grouper is excellent but more expensive;
it also goes well with other meats and shellfish
