5 lb. fresh, firm fish, deboned
4 half ripe tomatoes, cut up
2 c. chopped onions
1 c. chopped celery
1/2 c. chopped bell pepper
5 cloves garlic, minced
1/4 c. cooking oil or less
Salt, black and red pepper

Season highly with salt, black and red pepper; set aside. Use only enough oil to dampen bottom of heavy pot. Arrange layer of chopped onion, celery and garlic. Arrange a layer of tomatoes, then a layer of fish. Repeat above instructions until all ingredients are used.

Place covered pot over very low heat and simmer, without stirring, for 1 1/2 hours. To keep from burning, lift pot from stove occasionally. This should be done every 10-15 minutes. Serves 10.