Fish stew of Tuninha

Fish stew of TuninhaIngredients:1 pound fish fillets (Dogfish painted) orfish of your choice1 red pepper cut into slices1 yellow pepper, cut into slices1 green pepper (remove the skin in the mouth on the stove) cut into pieces4 tomatoes cut into slivers2 large onions, sliced ​​thin1 leek thinly sliced2 butchers celery thinly sliced2 branches of fresh cilantro (optional) or1 tablespoon (coffee) coriander seeds2 twigs of mint frescoa
Other Ingredients:
½ cup palm oil or extra virgin olive oil1 ½ cup of coconut milk1 cup (tea) of chopped parsley with stems, then put the finished dish½ cup of homemade tomato sauce orindustrialized diluted2 lemons only the broth1 spoon (soup) salt, or1 spoon (soup) of fish sauce1 cup dry white wine (optional)1 cup of brandy to take the strong smell of fishHow to Prepare:Wash the fish placed in water.After washing with lemon juice or brandy.Season with salt or fish saucePlace in bottom of a large pot of tomato sauce.
After the fish with the vegetables in layers:
First layer is the fish steaks on top of the tomato sauce.Second layer onion slicesThird 3-color peppers, slicedWednesday tomatoesThursday the fish steaks and so to finish allingredients.In each layer spread the celery and chopped capers.Spread over each layer of fish slightly leek.Drizzle with coconut milk with olive oil.Shake the pan well so that the coconut milk and oil go to the bottom of the pan.Once ready place the fresh cilantro leaves and chopped mint. If using coriander seed, mix it with the tomato sauce.Cover the pan, cook over low heat for 20 'to 30' minutes, or until everything is cooked.Open the pan from time to time to ensure that you are not sticking to the bottom.Before serving sprinkle chopped parsley enough.With white rice. Endive salad torn.