Caribbean Fish Stew with Coconut Milk and Tomato

• 2 tbsp Vegetable oil
• 1 large Yellow onion
• 1 large Red pepper
• 1 small Habanero pepper
• 4 cloves Garlic
• 2 tsp Ground cumin
• 1 tsp Allspice
• 400 g Canned chopped tomatoes
• 400 ml Coconut milk
• 250 ml Water
• 6 sprigs Fresh thyme
• 700 g White fish fillet, firm, skinless
• 1 large Lime
• 1 tsp Fine sea salt
• ½ tsp Black pepper

1. Prepare the vegetables: finely chop the onion, cut the red pepper into bite-size pieces, and finely chop the habanero (remove seeds for less heat). Finely chop the garlic. Cut the fish into large chunks so it stays intact in the stew.
2. Heat the vegetable oil in a large pot over medium heat. Add the onion and red pepper with a pinch of the fine sea salt, then cook for 6 to 8 minutes until softened and glossy. Stir in the habanero and garlic and cook for 1 minute until fragrant.
3. Stir in the ground cumin and allspice and cook for 30 seconds. Add the canned chopped tomatoes, coconut milk, water, fresh thyme, remaining fine sea salt and black pepper. Bring to a gentle simmer and cook for 12 to 15 minutes, stirring occasionally, until slightly thickened.
4. Add the fish and gently spoon the broth over it so it is mostly submerged. Simmer very gently for 6 to 8 minutes, or until the fish is opaque and flakes easily. Avoid vigorous boiling so the fish stays in pieces.
5. Turn off the heat and squeeze in the lime juice, tasting as you go. Remove the thyme sprigs and adjust seasoning with a little more fine sea salt or black pepper if needed. Serve hot in bowls with rice on the side.

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