Fish Stew from Vera

Fish Stew from Vera 

Ingredients: 

2 pound of fish (sea bass) or cation, boyfriend, tuna, and otherthe fish of your choice, cut into slices.1 pound medium shrimp without shells clean and well washed (optional). 

Other Ingredients:½ pound of tomatoes peeled and seeded, chopped½ cup corn oil or preference1 large onion, grated1 red pepper and 1 yellow diced1 leek white part only thinly sliced1 cup (tea) of chopped parsley with stems1 cup (tea) in sliced ​​chives1 cup (tea) of cold water, or enough1 tbsp (tablespoon) shallow-purpose flour1 coconut milk glass1 tbsp (tablespoon) of salt1 teaspoon (tsp) grated fresh ginger1 tbsp (tablespoon) of hot pepper sauce1 tbsp (tablespoon) lemon juice1 tbsp (tablespoon of capers.½ tablespoon (coffee) powder bay or 2 bay leaves

 How to Prepare: 

Wash the fish, season with salt, pepper and lemon juice, let stand for 2 hours.Do the same with the shrimp, do not forget to take the guts in the back of the shrimp., Rinse well, then season.In a large saucepan, saute the tomatoes in oil with onion, leek, peppers, add the ginger bay.Add the fish sauce beside each other without trace or use two pans, place the water and let cook untilfish is cooked.If you need to add more water to finish cooking the fish.Just before removing the fish put the shrimp, let cook for 3 'minutes. "Do not leave longer than the shrimp become rubbery"Then remove the shrimp and the fish already cooked ..In broth leftovers add the coconut milk, and flour dissolved in half a cup of cold water, stir, let cook for 10 'or 15 minutes. 
Place the fish fillets in an ovenproof dish and the sauce on topthe pan.Bake for 15 'minutes to warm up enough.Before serving, place over the hot shrimp.sprinkle enough parsley and chives, and capers.Tracks:White rice, lettuce salad with grated raw carrot and tomatochopped into cubes..