Onions and carrots, chopped , fry in the oil. Court pulls aside and add the red pepper, black pepper and lovage. Part of the mixture is poured into a pan with non-stick coating, top rank pieces of fish and cover with the rest of the onions and carrots. Crushed bay leaves and red pepper, grated tomatoes and pour the fish. Sprinkle with parsley, pour 1/3 cup hot water and stew cook on low heat with the lid on. Portions are served with a slice of lemon.