-----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