1 or 2 lbs. turbot or any fillet white fish
1/2 c. oil
1 or 2 cloves garlic
2 tbsp. flour
1 c. diced potatoes

Cook fish about 15 minutes; drain. Break up into small pieces. Heat oil. When hot, add flour and thinly sliced garlic. Add fish. Do not burn. Stir for a few minutes. Gradually add water to fish. Cover, boil 1/2 hour, adding more water if necessary. Add potatoes, cook until done. Add salt and pepper to taste. Good with Polenta. This kind of fish is odorless and also less work and less expensive.