2 lbs fish (Serrucho; fried King fish), in slices or chunks
3 onions, sliced
4 cloves garlic, minced
2 bay leaves
1/2 tsp. peppercorns
1/2 tsp. Spanish paprika
1/4 tsp. thyme or sweet marjoram (or oregano)
2 dill pickles, chopped
1/2 cup vinegar
1 cup extra virgin olive oil
2 dozen olives

Fry fish in olive oil with garlic until brown. Remove and place in an earthen jar with a closely fitting cover or a plastic container. Add the sliced onion and the remaining seasoning in the oil in which the fish has been fried.

Cook for a few minutes and pour over the fish in the jar. Then add the olives, sliced pickles and hot vinegar; more of less can be used, according to taste. Use only a good quality vinegar, such as an aged red wine vinegar.

Cover tightly and allow to rest over night in the refrigerator or a cool place to marinate. This will keep for several days.