Clear and diced 2-3 carrots, 1/2 head celery and 2 onions. Stew with 1/2 cup sunflower oil and 1/3 cup water and add salt. When the vegetables begin to fry add 1 tsp red pepper, 300 g mushrooms, sliced, peeled and grated 5-6 tomatoes and olives clean. When evaporate tomato sauce pour hot water and add 1 tsp black pepper and 2 tbsp chopped parsley. Allow the sauce to simmer about 30 minutes, then pour into a baking dish. Top ranks fish. The dish is baked in a moderate oven for about 30 minutes.