1931 Cuban Cookery by Blanche Z de Baralt

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water, the fish yielding sufficient liquid for the sauce.

STEWED FISH. (Catalan style)

A yariation on the above theme, only red sweet Spanish peppers (pimien– tos morrones) are used instead of green ones; the sauce is more abundant, broth being added, which may be thickened with a little flour. Decorate with fried croutons, red sweet peppers and hard boiled eggs. Some like a pinch of saffron in this preparation. Though of Spanish origin, this mode of preparing fish is very popular in Cuba . It is an unusually good dish for picnics and automobile luncheons. 2 lbs. serrucho in slices 3 sliced onions ' 2 kernels garlic bay leaf. . pepper corns, paprika, a _ pinch of thyme or mar1oram 2 pickles ESCABECHE. (Marinated fish )

Yz cup vinegar 1 cup olive oil 2 dozen olives.