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1
Wash, halve, stem and seed the peppers, and cut into very fine long thin slices.
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2
Peel the onion, halve through the root, and cut into thin lengthwise slices.
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3
Film a large frying pan with the oil, add heat for 4 to 5 minutes while you add the garlic, herbs and seasonings.
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4
Vegetables should be partially cooked; they will finish with the fish.
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5
May be done in advance to this point; let cool uncovered, then transfer to a bowl, cover and refrigerate.
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6
Cut the fish into serving chunks.
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7
Just before you are to saute it, season all sides with a sprinkling of salt and pepper, dredge lightly in flour, and shake off excess.
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8
Into a second frying pan (or in the same one, if you have done the vegetables ahead), pour in enough oil to film it and set over moderately high heat.
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9
When very hot but not smoking, add the fish in one layer.
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10
Saute for 2 minutes, then turn and saute for 2 minutes on the other side-not to brown, merely to stiffen slightly.
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11
Spread the cooked vegetables over the fish.
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12
Pour in the wine and broth-enough to come halfway up the fish.
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13
Cover and simmer about 10 minutes.
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14
Fish is done when it has turned from springy to gently soft-it needs a little more cooking than other fish, but must not overcook and fall apart.
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15
Arrange fish and vegetables on a hot platter and cover.
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16
Rapidly boil down the juices in frying pan until almost syrupy, then spoon them over the fish, and serve, surrounded by the optional tomato fondue.
