Ingredients :

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1/2 pound fish or shellfish, any kind
1/2 teaspoons salt
4 tablespoons olive oil
2 onions, chopped
8 tomatoes, peeled & chopped
1 green pepper, seeded & chopped
4 large cloves garlic, crushed
1 pinch nutmeg
1/2 teaspoon ground allspice
3 teaspoons piri−piri sauce (recipe follows)
1 small glass dry white wine
1/2 ounce cilantro, chopped
4 slices of bread with the crusts cut off

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Method :

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Clean the fish and cut into fairly small pieces, removing as many bones as possible. Sprinkle the salt
over the fish and leave while you make the following sauce. Heat 2−3 Tbsp of the oil in a saucepan and stir in the onions, tomatoes and pepper. Cook gently until they start to soften, then put in the garlic, nutmeg, allspice and piri−piri sauce. Add the wine and a little water. Cook for about 5 minutes, stirring
frequently, then remove from the heat. Lightly oil the bottom of a shallow, ovenproof dish (preferably
earthenware). Put in a layer of fish followed by a layer of sauce and sprinkle with coriander. Continue
with these layers until the ingredients are used up. Cover the top of with the bread and sprinkle well with the remaining oil or dot with a little butter. Cook in a pre−heated oven at 350F for about 30 minutes or until the fish is tender. Serve with boiled or sliced and fried potatoes, bread and a slad to make a substantial main meal. If you cannot obtain coriander leaves, you can use fresh parsley instead, but this will alter the flavor of the dish.
Serve 4