Shark broth (bouyon reken)

Instructions

1. Cut the shark into cubes, rub it with lime juice and salt, then rinse and drain it.
2. Peel the potatoes and cut them into large cubes.
3. In a large pot, sauté the sliced onion and garlic in the oil for 5 minutes.
4. Add the diced tomato and the turmeric, then cook for 3 minutes, stirring.
5. Pour in the water, add the whole chili and bring to a boil.
6. Add the potatoes and cook for 15 minutes over medium heat.
7. Add the shark pieces and let it simmer for 15 to 20 minutes, until the flesh is tender and flakes easily.
8. Adjust the seasoning and serve hot in bowls, with bread.