2 kg fish
1 green pepper
1 head garlic
1 dried red pepper (chilli)
6 slices dry bread
Slice, salt and flour the fish.
Fry the chopped garlic and bread slices in olive oil. Boil the dried red pepper, drain and pound in a mortar with the fried garlic and bread.
Fry the fish in the same oil and arrange the pieces in a wide saucepan.
Sauté the chopped onion and green pepper in the same oil. Add the contents of the mortar, a teaspoon of pimentón, a pinch of thyme and of oregano, the bay leaf, a small glass of vinegar and the same volume of water, and simmer on gentle heat for a while.
Add the contents of the frying-pan to the saucepan and cook for a further few minutes.
Arrange on a serving dish and garnish with olives.
country : Canary Islands
course : fish dish
source : The Best of Canary Island Cookery / Felisa Vera, Remedios Sosa, Ana Leal, Yurena Díaz