Peixada

Preparation:

Preparation: Season the washed and dried fish slices with the juice of 2 lemons and 1 tablespoon of salt. Place in the fridge for 30 minutes to flavor. Take a large clay pot and rub the inside with the garlic. Then grease it with half a cup of olive oil. Grate the onions, mash the tomatoes to make a puree and chop the parsley, shallots and coriander. Mix everything together, season with the chopped coriander and a spoon full of black pepper. Wet with the juice obtained from the fish, which you have left to marinate in the fridge. Arrange the fish slices in the pot, and alternate the various seasonings with each layer. Pour in the rest of the olive oil and bring to a high heat until boiling. Lower the heat (medium), cover the pot and let it cook until the fish is cooked.