3 green bell peppers, seeded and sliced
2 med. onions, thinly sliced
3 carrots, scraped and thinly sliced
Bay leaf
1/2 inch slice of fresh ginger root, finely chopped
6 peppercorns
1/8 tsp. mace
Salt
1 pt. water
2 tbsp. olive oil
6 tbsp. vinegar
3 tbsp. olive oil for frying
2 lb. fish fillets
Olives and pimentos for garnish

Combine the peppers, onions, carrots, bay leaf, ginger, peppercorns, mace and salt with the water. Cover and simmer for about 30 minutes. Add the olive oil and vinegar and simmer for a minute or two longer. Strain.

Heat the 3 tablespoons of olive oil in a large heavy frying pan and saute the fish fillets until lightly browned on both sides; be careful not to overcook. Drain the fish and arrange in a warmed serving dish; pour the hot sauce over the dish and serve hot. Or chill the fish in its sauce and serve cold, garnished with olives and pimentos.