Brazilian fish 1 (Moqueca de peixe capixaba)

This is a version from the southeast state Espirito Santo.

2kg of fresh fish (it's important to be a mild flavoured fish. In England I used black halibut and it worked perfectly).
salt
juice of 2 limes
3 bunchs of coriander
3 bunchs of chives
2 onions
4 tomatoes
3 tbspoons of olive oil (Sometimes I use a special palm tree oil called oleo de dende, but this is not necessary, since it's difficult to find here)
1 tbspoon of saffron
pepper
thick slices of potato (enough to cover the bottom of the pan, so the fish won't get stuck to the bottom)

To make it more fancy: add 1/2kg of prawns to the recipe.

Season the fish with salt and juice from 1 lime.
In a big pan, add the olive oil, the potato slices and the spices: onion, chives, coriander and tomato, everything chopped up and the coriander. Add the fish and put spices again. If you still have fish left, repeat the process.

Add the juice from 1 lime and cook in low heat for 15-20 min (DON'T add water)

Let it rest for 10 min and serve it with rice and pirao.

OBS: pirao is a pate done with the fish. Check the recipe here.