In a pan, place the onion, tomatoes and peppers, sauté until they start to turn golden. Add salt and coconut milk. Let it cook over low heat for 15 minutes with the pan covered. If necessary, add water little by little. Once cooked, take this broth to the blender and blend until smooth.
Return the beaten broth to the pan. Add the water and put the cassava and corn to cook. When they are cooked, add the chives, coriander and adjust the salt. Remove approximately 80% of the liquid and solid pieces and set aside.
In the remaining broth in the pan, add the fish and let it cook.
On a plate, place the cooked fish and the reserved broth on top. It's great accompanied by rice.
