A typical dish of Portuguese fishermen, whose aromatic vegetable base harmonizes with many Atlantic sea fish species.
Cut large fish into pieces, leave small ones as they are. Sprinkle the fish with coarse sea salt, set aside for 60 minutes. Cut the base of the tomatoes, dip them briefly in boiling water, rinse under cold water, peel, remove the seeds and cut into large cubes. Remove stem end and seeds from peppers, cut into large cubes. Remove peel from potatoes, cut into large cubes. Remove the peel from the onions and garlic, chop finely and sauté in olive oil until translucent. Remove the saucepan from the stove. Divide peppers and tomatoes evenly among onions and garlic. Put potatoes, finely chopped kitchen herbs and the spices on this bed form, season with salt, season with pepper, pour water and make 10 minutes on medium heat. Wipe the coarse salt from the fish. Season the fish with white pepper, put it on the potatoes and cook on low heat in a closed pot until the fish is done. The exact cooking time depends on the type and thickness of the fish. For whole fish, assume 4 min. each 1 cm thick. Measure at the thickest part. Monitor the cooking process closely. Fish is cooked when it is firm to the touch and when cut at the thickest part, i.e. behind the gills, the inside is not glazed. The