Cut each fish fillet into two or three pieces, depending on the size. Pour in a bowl, season with salt and keep to one side.
Remove the stalk from the red pepper. Blend with habanero, 1 onion, tomatoes, garlic and ginger.
Heat the palm oil in a sauce pan for a few minutes until the colour starts to change. Be careful not to bleach the oil.
Chop the remaining onions. Add into the pan and fry for 2 mins.
Pour in the blended pepper, tomatoes’, onion, garlic and ginger mixture.
Add the stock, and some salt to taste.
Cover the pan allow to simmer for about 15 mins.
Add the fish as well as the basil and stir.
Cover the pan and allow to continue cooking until the fish is cooked which should be no more than 10 mins.
Remove the pan from heat and serve.