Extra virgin olive oil, salt, and black pepper, to taste
In a cataplana, stir fry the finely chopped garlic, onion, shallot, and parsley in three tablespoons of extra virgin olive oil. Add the bay leaves, salt, black pepper, and lemon zest. When the onion is slightly browned, add the wine and reduce, then add the peppers (seeds removed) cut into strips, the piri piri, chopped cherry tomatoes, tomato sauce, and vegetable stock. Cook over a low heat for around ten minutes.
Drain the tins of fish, add them to the sauce and cook over a low heat for another ten minutes (add stock if needed), stirring occasionally.
Serve the cataplana very hot, garnished with parsley and coriander leaves. It can be served with boiled potatoes on the side.