STUFATO

Place slices of onion, sliced garlic, pepper strips, bay leaves, coriander and parsley in the bottom of a saucepan (reserve 1/3 of these ingredients).

Then, a layer using the two sliced tomatoes and another with 2/3 of the thin sliced potatoes. Drizzle with water and white wine. 

Season with a little salt, pepper, chilli and half the pepper. Drizzle with olive oil.

Add the fish, covering the entire pan, and add the remaining potatoes.

Add a top layer using the onion, garlic, pepper, salt, coriander and bay leaf you have reserved.

Add the crushed tomato and season with a little salt, pepper, chilli and sweet paprika.

Cover the pan and bring to a low heat, bring to a boil and cook for 12 minutes.