Amberjack With Peppers

Preparation:

Preparation: Boil the amberjack for 5 minutes in a reduced broth of carrot, onion, celery, bay leaf, wine, vinegar. Drain it and keep it aside. Prepare a chopped parsley, anchovies and desalted capers; cut the peppers into julienne strips. Brown the garlic in the oil; remove it and add the chopped vegetables, salt, pepper, braising. Then spread the sauce over the fish.