Cut the fish fillets into small pieces, sprinkle them with salt, flour them and fry them in a pan in the hot oil. When they are done, take them out and fry in the same oil the leeks, previously cleaned and cut into rounds. Then add the tomatoes, peeled and chopped, and the red peppers, sliced, and a little salt. Pour in the wine and simmer the mixture, uncovered, until most of the liquid has evaporated. When the sauce is thick and pulpy, add the black pepper and parsley, check the seasoning and then spoon the mixture into five cooking bowls. Place the pieces of fried fish on top, sharing them out equally.
Cream the yoghourt with a spoon, stir the eggs into it and pour the mixture over the fried fish. Sprinkle the grated cheese on top.
Set the bowls to bake in a moderate oven (355°F, 180°C, gas 4) for 15 to 20 minutes, until the egg mixture has set and the top is browned.
Serve with pieces of lemon, a chilli pepper for each person, and plenty of bread. (The chilli peppers are to be held by the stem, and nibbled. If they are uncomfortably ‘hot’, follow them at once with some bread.)