to start our base of the casellula. we will start with the base of it. we will make this. so we add a little bit of oil. and then ... onion, garlic. we so we can get all the oils and the flavors together. we have the peppers and the onions. garlic. pretty much, we are making a sofrito. cook it slowly and not burn the flavors. after a few minutes, this is our consistency. this is what we are looking for. a nice sofrito. all the vegetables and everything cooked down. the peppers. that is all flavor. we have our sofrito going so we and then, on this, this soup, i'm going to let the cream the work. so ... they are going to pick up the soup. and then, the cream will be our coconut cream. a little bit of salt. remember, the fish is salty too. there is salt on the fish. not too much. right now, we are going to bring this to a boil. and this will cook for maybe another five to six minutes. then we will see what cooks faster. mix it all up. so, this cazuela, it's a latin dish. it is done in a lot of countries. every countr h you. it has coconut milk, part of the caribbean and latin