2 carrots
1 green pepper
2 med. onions
Oil, pepper, and salt
1/2 lb. fish without bone
Tomato sauce (or paste)

Salt fish and let stand. Stew vegetables in a little oil. Cut fish into pieces; turn in flour and fry separately in oil. When vegetables are tender, add about 5 tablespoons of tomato sauce or paste and a little bit of water. Add the fried fish pieces to vegetables and simmer together for 5 minutes. Serve cold with potatoes.