1whole tilapia fishcleaned and sliced into 4-5 pieces
2red bell peppers
3tins of plumbed tomatoes
salt to taste
A pinch of thyme
If going with the blender method: Add 2 scotch bonnets, 2 red bell peppers, 2-3 onions, and 3 tins of plumbed tomatoes to a blender. Blend until totally smooth.
In a saucepan, add some vegetable oil and heat it up. Add the blended vegetable mix and heat it until the oil is boiling and bubbling. Add some salt to taste and a pinch of thyme, and stir the ingredients together. Turn the pan down to a low/medium heat and simmer for 10-15 minutes.
Lastly, add tilapia fish pieces (make sure you clean it first, of course) to the saucepan. You can cut it into pieces beforehand if you prefer. Slow cook this stew for about 20 minutes or until it’s nice and hot all the way through.