Ernest’s Red Snapper Soup Stew


1 lb. red snapper steaks, bone in, fins removed, cavity cleaned
1 red bell pepper chopped
1 tomato chopped
1 Habanero chili
1 onion, chopped
1 bouliion cube (magi, chicken, vegtable, or fish)
1/4 cup tablespoon vegetable oil
1 to 4 TBSP. Tomato paste
Salt to taste (optional)
Pinch of Thyme
Prepared hot rice


Blend together red bell pepper and fresh tomato in a food processor. Add chili pepper and chopped onion and puree. Heat some vegetable oil in a pan and pour in the blended mixture. Let it cook for 10 minutes. Meanwhile strain the fish to let all its natural juices and water drip off. Then add the dry fish steaks to the soup, leaving the fish bones in. Cook for 10 to 15 minutes. Add salt and enough tomato paste to thicken and cook five minutes more. Serve over rice. Serves two.