Fish with peppers and aubergines





fish 1 kilo
sweet pepper 2 pieces
eggplant 1 piece
onions 2 heads
sunflower oil 1 cup
cilantro 3-4 sprigs
dill 3-4 sprigs
parsley 3-4 sprigs
dry white wine 1 cup
salt to taste
ground black pepper to taste



The fish gut, clean of scales, wash, then cut into portions. Sweet peppers, remove stalks and seeds, cut into rings. Eggplant, cut the stalk, cut into slices (if necessary with salt and let stand under the yoke, to remove bitterness). Onions cut into rings. Prepared fry the ingredients separately in hot sunflower oil until soft.


Stir the ingredients are layered in a saucepan or pot with a thick bottom in the following order: fish, eggplant and pepper. Sprinkle with chopped dill and parsley, salt and pepper. Pour the wine and put on low heat, without covering the bowl with a lid. Simmer for 10-15 minutes, then cover the skillet or pan with a lid, to warm over low heat for 5-10 minutes. Serve the fish with pepper and eggplant hot, sprinkled with finely chopped coriander.

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