Clean and wash fish boned, cut into cubes, add salt, add some flour and fry in vegetable oil. In the same fat fry until golden color chopped onion. Add consecutively tomato paste, red pepper, mushrooms and luchetata, pre-cut into julienne and stew until almost. Pour some hot water or fish broth. The mixture stew on low heat until it's almost fat, pour the wine and a little broth and boil a few minutes. Add fish, savory, black pepper, garlic and the butter. Strangling continued for several minutes. The finished dish is sprinkled with chopped parsley and serve.