For this dish will go with any fish. I was made telapiya fillet. Actually, I like fish or boneless fillets. So, to defrost, cut into pieces and sprinkle with salt and seasonings (I have salt with herbs and dried garlic). Leave to marinate for 30 minutes in the refrigerator. Then in a deep, double-bottom pot, pour oil. Lay the pieces of fish.

Onion cut into half rings. The thinner, the better. Stacked on top of fish and sprinkle a little cumin. Don't forget the cumin first and grind in the palms. So it gives more flavor.

Now cut the tomatoes thin small pieces. Put the tomatoes into the onion. If no fresh tomatoes, use canned tomatoes in tomato juice. But they need to mash with your hands directly over the onions. Rind not use. Parsley and fennel shred and sprinkle with tomatoes. The amount of greens you use to your taste. Don't forget a little salt. If the tomatoes from the can, salt is not necessary!

The last layer will be canned white beans. The liquid from the jar must first be drained. If you are using dry beans, it first need to be soaked in water for 2 hours and then boil in salted water until tender.

Fill our the layers of dry white wine. Put the saucepan on the fire. Bring to a boil and cook for 10 minutes over moderate heat. Making sure the sauce is boiling, diminish the fire and give our dish to reach readiness for another 20 minutes. The lid not open. Make sure that the sauce you have not raged.