-----SAUCE (A-----
1/2 c Olive oil
2 1/2 lb Onions, peeled and sliced
1 1/2 c Water
24 Stuffed olives with
-pimientos
2 tb Capers
1 cn 4 oz pimientos, cut in tiny
-slices in their juice
2 cn (8 oz) tomato sauce
2 tb Vinegar
1 tb Salt
2 Bay leaves
-----THE REST (B-----
4 lb Fish slices 1 inch thick
-white meat fish "Chillo"
2 tb Salt
1 c Olive oil
4 lg Cloves garlic, peeled and
-crushed
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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