Simmer on olive oil sliced red onion, chopped garlic, shallot and parsley, and add slices of chopped and minced tomatoes. Cook unitl you get a dense sauce. Add pieces of stew fish: grouper, swallow, Monkfish, gurnard and the same quantitiy of conger (sliced into pieces from head to belly). Sprinkle with white wine, a glass of brendy and wine vinegar so that they cover the fish and boil everything until the fish is cooked completely, and the sauce is again thick. Then add a handful of capers and chopped shallots, sprinkle with salt and add one smaller chilli pepper. Let it stay for a while and then serve it with polenta or pasta.