1/2 c. olive oil
2 1/2 lbs. onions, peeled and sliced
1 1/2 c. water
24 olives, stuffed with pimentos
2 tbsp. capers
1 (4 oz.) can pimentos, tiny sliced in their own juice
2 (8 oz.) cans tomato sauce
2 tbsp. vinegar
1 tbsp. salt
2 bay leaves

B:
4 lbs. fish slices, 1 inch thick
2 tbsp. salt
1 c. olive oil
1 lg. clove garlic, peeled and crushed

1. Prepare sauce by mixing ingredients in A and cooking over moderate heat about 1 hour.

2. When sauce is nearly done, season fish with salt included in B and fry as follows:

Put oil and garlic (from B) into a frying pan. Brown garlic over moderate heat. Remove garlic and place in the pan as many slices of fish as will fit. Brown at moderate heat on both sides, reduce heat to low and cook 15 minutes or until fish flakes easily when tested with a fork. Follow same procedure with remaining fish. Cover with the sauce and serve. Serves 12.