Place
the fish in water and bring to boil, then cover the
pot and reduce the heat to medium. Cook the fish for
30 minutes, then strain the stock. Remove all the flesh
from the bones, return this to the stock, and add the
bananas, tomato, thyme, escallion and whole and sliced
hot pepper. Bring to the boil again, then simmer until
the bananas are tender. If the soup is too thick add
some water, then add salt and pepper to taste. Remove
the hot pepper, without breaking it, and serve it very
hot.
Enough for 4.
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