Preparation time: 60 min.
Servings: 4
INGREDIENTS
3 lbs of red bream
4 carrots
4 sticks of celery
3 large potatoes
1 onion
1 green pepper
4 minced garlic cloves
1 cup of processed tomato
1/2 tbsp of cayenne pepper
1 lemon
A few sprigs of parsley
Black pepper
Oil
Salt
PREPARATION
Cut the carrots, potatoes and pepper in 1/2 inch slices. Cut the celery in 1 inch pieces and the onion in segments.
Heat the oil in a saucepan, add the vegetables and season. Cover and simmer for 30 minutes. Remove them from the oil with a skimmer.
Place the fish on a dish and place the vegetables on top. In the same oil, fry the garlic for 1 minute and add the processed tomato. Add salt and cayenne pepper, cook for 3 minutes always stirring. Pour one glass of water and let it boil.
Pour on the fish.
Cook in the oven at 392° F for 30 minutes. Garnish with lemon and parsley.
