Daube De Poisson

Preamble
Fish stew from Martinique-Guadeloupe

Ingredients
8 tablespoons Lime Juice or Lemon Juice
1 fresh hot Red Pepper pounded
3 cloves Garlic crushed
1 tablespoon Salt
3/4 pint cold Water (approx)
3 lbs fresh Tuna or similar fish cut into 6 steaks
Plain Flour
4 tablespoons Olive Oil
1 Onion finely chopped
4 Spring Onions chopped using green and white parts
2 medium Tomatoes peeled and chopped
Salt
Freshly ground Pepper
Bay Leaf
1/4 teaspoon Thyme
1 tablespoon Olive Oil

Method

In a large bowl, mix together 6 tablespoons of the lime juice, the hot pepper, 2 cloves of the garlic, the salt and water. Add the fish and, if necessary, a little more water to cover. Allow to stand for 1 hour. Drain thoroughly and discard the marinade. Pat the fish dry with paper towels and dust lightly with flour. Heat the 4 tablespoons of oil in a heavy frying pan and saute the fish lightly until golden on both sides. Lift out and keep warm. In the oil remaining in the frying pan, adding a little more if necessary, saute the onion and spring onions until the onion is tender but not browned. Add the tomatoes, salt and pepper to taste, the bay leaf and thyme and cook, stirring occasionally, for 5 minutes.

Add the fish and enough water barely to cover. Cover and cook for 10 to 15 minutes, or until the fish is tender. Discard the bay leaf. Just before serving, beat together the remaining clove of garlic, the remaining 2 tablespoons of lime juice and the 1 tablespoon of olive oil and pour over the fish.