Peel the onions and cut them into small cubes. Clean the chili peppers, cut lengthwise, rinse and cut into narrow strips. Peel the garlic. Remove the peel from the potatoes, rinse them and cut them into pieces of about 2 cm. Rinse the bell bell pepper and cut it into 2 cm pieces as well.
Season the fish with salt and pepper and turn it in the flour on the other side. Heat the oil and fry the fish pieces in it until golden brown on both sides, then remove.
In the remaining oil, fry the onion cubes until light brown. Add the potato cubes and fry for 4-5 minutes, turning. Add the chili peppers and the bell peppers, season with salt.
Sprinkle with water (the vegetables should be covered). Rinse the thyme and add it. Cover the lid and simmer at low temperature for 20 minutes.
Add the fish chops to the sauce and simmer for another 10 minutes. Before serving, remove the thyme stalks. Cut the chops into bite-sized pieces to taste.
Sauté garlic cloves in olive oil. Add anchovy fillets and diced chili pepper and stir-fry until anchovies are dissolved Sprinkle beer on top, add salt, pepper and juice of one lemon. Simmer the chops in the sauce on each side for 4-5 minutes on low heat.