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Fry
fish till brown in olive oil.
. T alt.e out and place in earthen jar having
a closely fitting cover. Put the sliced
onion and rest of seasoning in the oil
in which the fish has been fried. Cook
a few minutes and pour over the fish
in the jar. Then add olives, sliced pickles
and hot vinegar : more or less can be
used, according to taste and strength
of vinegar. Cover tightly and allow
to
rest over night. This will keep for
several days.
STEWED FISH JELLIED.
(without gelatine)
Pargo is best, but striped bass
is
an excellent substitute.
1 fish weighing 2 7'2 or 3 lbs.
3 spoonfuls olive oil
1 large onion, minced
1 kernel garlic
1 bunch of parsley
1 bay leaf
3 or 4 cloves
a few pepper corns
1 pinch paprika
1 pinch pepper
salt
to
taste
2 spoonfuls vinegar