1. On the day before, spice the fish with garlic, chili pepper, chopped onion, bay, vinegar and pimento.
2. On the day, sprinkle the fish with salt. Put it in the fridge for a few hours.
3. Fry the chopped chili pepper, the chopped onion, the chopped garlic cloves, pimento and bay on olive oil in a big pan until golden. Add the fish fillets and fry for 5 minutes. Add 6 cups of water and cook it on low heat for some minutes.
4. Add the peeled potatoes, the bananas cut into 3 pieces and pieces of cassava. Cook on low heat for 20 or 30 minutes. Add salt to taste and serve.
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