1 . Stage
Finely chop the tomato and onion, cut the fennel into slices.
2 . Stage
Grind coriander in a mortar.
3 . Stage
4 . Stage
Place the vegetables in a heated frying pan, pour the resulting sauce and stew with the lid on low heat for 30 minutes.
5 . Stage
Wash the fish, remove the scales, remove the swimmers and tail, and cut off the head.
6 . Stage
Salt and pepper the fish a little. Put a few lime slices and a sprig of fennel inside.
7 . Stage
Place the fish on top of the stewed vegetables, pour the sauce over the vegetables and cook with the lid on low heat for 10 minutes. Then flip the fish to the other side and cook for another 10 minutes.
8 . Stage