Technical Stages :

• Sweat the onions with the minced carrots.
• Add the peeled and crushed tomatoes, the wine, lemon juice, salt, pepper, bay leaf, and cook over low heat for about 20 minutes. Add a bit of water from time to time if necessary.
• Push the vegetables on the sides of the dish and lay the fish in the center. Salt and add just enough water to cover it. Bring to a boiling point over low heat and simmer for 15 to 20 minutes.
• Put gently the fish in a service dish. Surround with onions and carrots; reduce the sauce to the desired consistency (but not too thick). Correct seasoning. Pour onto the fish. Serve with rice pilaf.