Galician fish stew

Preparation:

Preparation: Clean the fish, remove the innards, scale them and wash them for a long time under running water, finally cut the larger ones into chunks and leave the smaller ones whole. We advise you not to remove the bones, because they contribute to forming the flavor of the dish. Divide the peppers in half, remove the seeds and the internal white membranes and cut them into small pieces. Briefly blanch the tomatoes in boiling water, cut them into quarters and remove the seeds. Peel the potatoes and cut them into slices of uniform thickness. Fry the onion brunoise and the minced garlic in a saucepan with the hot oil for 5 minutes over low heat. Add the celery and carrots, cleaned and minced, and brown them too for 5 minutes over medium heat. Add the prepared peppers and let them cook for 10 minutes, then make a layer of tomatoes and arrange part of the fish on top of them. Season with salt and pepper and add the bay leaf. Form a layer of sliced potatoes, cover them with the rest of the fish, add salt and pepper and finish with another layer of potatoes. Pour the white wine and water (or fumet) and cook in a covered saucepan for about 30 minutes, or until the potatoes are soft. Do not open the pan before the end of cooking; to prevent the ingredients from sticking to the bottom, shake it lightly.