1931 Cuban Cookery by Blanche Z de Baralt

28

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