Heat the oil in a frying pan. Add the shallots and cook for 5 minutes until soft. Add the garlic and chili and cook for 2 minutes, then stir in the tomatoes, bay leaves, Kiam Papa, allspice and lime juice, with a little salt to taste
Cook gently for 15 minutes then add the cod steaks and based with the tomato sauce. Cover and cook for 10 minutes until the stakes are caught. Transfer the fish to a warmed dish and keep hot.
Stir the sugar and Angostura bitters into the source, simmer for 2 minutes then pour over the fish. Serve with rice, steamed okra or green beans