Mulet Farci à la Saint-Louisienne

Ingredients

• salt and pepper
  1 unit
• two bay leaves
  1 unit
• one bunch of cilantro and/or parsley

  stems and leaves separated and chopped
  1 unit
• one mullet (3 to 4 pounds)

  whole (cleaned: fins, gills, internal organs, scales removed)
  1 unit
• one cup crushed bread crumbs
  1 unit
• two cloves of garlic

  minced
  1 unit
• one bunch of green onions (bulbs and lower part of stems)

  chopped (opional)
  1 unit
• two to four tomatoes (half finely chopped chopped; half cut into quarters)
  1 unit
• one tablespoon tomato paste
  1 unit
• two onions

  sliced
  1 unit
• two hot chile peppers

  cleaned and quartered
  1 unit
• one teaspoon thyme
  1 unit
• cooking oil
  1 unit