1.      Boil the plantains with skins on until they are tender.

2.      Cut your fish, and spice it with salt and pepper.

3.      On a medium-high heat, add olive oil to fry the fish.

4.      Once fried, set the fish aside.

5.      In the same pan on medium-high heat, sauté the onions.

6.      Once they are translucid, add the celery and stir. Cook for 3 min.

7.      Add the fresh tomatoes and stir occasionally. Cook for 3 min.

8.      Add the cube and stir.

9.      Remove the skin from the plantains and add them to the tomato paste.

10.  Add water to cover the plantains.

11.    Let it boil until the sauce thickens.

12.   Add the fish to the pot and ensure it is covered with the sauce.

13.  Turn off the heat.