Soupe de Poisson Congolaise

Heat palm oil in a large soup pot. Saute diced onion, carrot, and celery for five minutes until the vegetables begin to soften.

Add garlic and cook one minute. Add diced tomatoes and whole scotch bonnet pepper. Cook for five minutes until tomatoes soften.

Pour in six cups of water and bring to a boil. Reduce heat and simmer for ten minutes to develop the broth flavor.

Add cubed fish to the simmering broth. Cook gently for eight to ten minutes until the fish is flaky and opaque throughout.

Add lime juice, adjust salt, and remove the scotch bonnet pepper if you prefer less heat. The broth should be clear and light.

Ladle into bowls and garnish generously with fresh cilantro. Serve with crusty bread or steamed rice.