Ilōņ ukwe (toasted bread with fish soup)

Instructions

1. Thinly slice the onion, dice the tomatoes and crush the garlic.
2. Heat the oil in a large pan and cook the onion and garlic for 4 minutes.
3. Add the tomatoes and let them break down for 3 minutes, then pour in the water and coconut milk.
4. Bring to a simmer, add the fish cut into pieces and poach gently over low heat for 8 to 10 minutes.
5. Meanwhile, toast the bread slices in the oven at 200 °C for 5 minutes, or in a frying pan.
6. Season the soup, place the bread slices in deep bowls and ladle the soup over them.