1 1/4 kg of peeled and chopped onion
1 1/2 cups of water
24 black olives
2 tablespoons of capers
1/2 cup of red pepper cut into strips
2 cups of tomato sauce
2 tablespoons of vinegar
2 sprigs of rosemary
3 tablespoons of salt and 1 1/2 cups of oil
2 kg of fish cut into 2.5 cm thick slices
1 large garlic clove
1 1/4 kg of peeled and chopped onion
1 1/2 cups of water
24 black olives
2 tablespoons of capers
1/2 cup of red pepper cut into strips
2 cups of tomato sauce
2 tablespoons of vinegar
2 sprigs of rosemary
3 tablespoons of salt and 1 1/2 cups of oil
2 kg of fish cut into 2.5 cm thick slices
1 large garlic clove
Combine the first 8 ingredients, 1 tablespoon of salt, and 1/2 cup of oil
Cook over medium heat for approximately 1 hour
When the sauce is almost ready, season the fish with the remaining salt
Fry the garlic in a pan
Brown the garlic on medium heat
Remove the garlic and add as many fish pieces as will fit
Fry both sides of the fish
Fry the remaining fish pieces in the same manner
Cover with the sauce and serve
Serve twelve portions.
