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| 1/2 Tasse | olive oil |
| 2 1/2 x ca. 450 g | Onions peeled, sliced |
| 1 1/2 Tasse | water |
| 24 | Stuffed olives with pimientos |
| 2 Esslöffel | capers |
| 1 Dose | 4 oz pimientos, cut in tiny slices in their juice |
| 2 Dose | (8 oz) tomato sauce |
| 2 Esslöffel | vinegar |
| 1 Esslöffel | salt |
| 2 | bay leaves |
| 4 x ca. 450 g | Fish slices 1 inch thick white meat fish "Chillo" |
| 2 Esslöffel | salt |
| 1 Tasse | olive oil |
| 4 gross | cloves garlic peeled, crushed |
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Let's start with some fish (this is a normal all year around recipe.):
1. Prepare sauce by mixing ingredients (A) and cooking over modearte heat about 1 hour.
2. When sauce is nearly done, season fish with salt included in B and slightly cover with flour and fry as follows:
Put oil and garlic into a frying pan. Brown garlic over moderate heat. Remove garlic and place in the pan as many slices of fish fit on it. Brown at moderate heat on both sides, reduce heat to low and cook for 15 minutes or until fish flakes easily when tested with fork Fry remaining fish the same way.
3. Place fish in a mold and cover with hot sauce and let it stand for 5 minutes.
Ricardo Landrau, Carolina Pr, Fidonet 1:367/28
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