300 g of cubed anglerfish
1 large onion
1 clove of garlic
1 dstspn. of ground red pepper
80 ml of extra-virgin olive oil
3-4 sweet green pepper
1 cup of fish stock
Slice the onions in half moons and stir fry them in olive oil in a heated up pan until they change in color. Chop the peppers into cubes add to the pan and stir a bit more with the onions. When the vegetables change in color, pour warm fish water over them. To add flavor, sprinkle one tsp. of salt and black pepper. When the fish water starts to cook away, take the dish into another pan, add ground pepper and stir-fry gently.
Note: To make fish stock, boil the heads and bones of the fish. You can try other varieties by adding vegetables such
as celery ribs and onions into the stock.