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Start by cleaning and preparing the fish, cutting it into pieces, according to variety. Do not cut the pieces too small (1 1/2in/3-5cm will do). Have all the ingredients prepared and at hand.
Use a roomy saucepan with a thick base, to prevent sticking. Put half the oil in first and assemble alternate layers, starting with the onions, then tomatoes, potatoes, fish, sprinkles of salt and seasonings, and so on, leaving the most fragile fish for the top layer. Sprinkle a bit more salt; add the wine and the rest of the oil, and enough water to barely cover.
Bring to the boil, then reduce to simmering, to avoid burning. Do not stir but merely shake the pan now and then.
Cook for 25 minutes. The potatoes must be thinly sliced, to make sure they will be tender. Serve in the same pan, after trying for salt.
3lb mixed fish (monk fish, conger eel, sea bass, skate etc) 1.45kg
1 1/2lb ripe tomatoes, cleaned and chopped 675g
4 medium onions, thinly sliced
3 large potatoes 2 cloves garlic, sliced
1/4cup olive oil 1/4pt/140ml
1oz lard 30g
3 sprigs parsley, chopped
1 sprig fresh coriander, chopped
2 bay leaves
1 chilli
1 green pepper, cleaned and chopped (optional)
3tbsp dry white wine or 1tbsp wine vinegar
salt & pepper
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