FISH IN A GARLIC AND ONION MARINADE
(PESCADO EN ESCABECHE)

Use fish that will no come apart when cooked.

FOR THE GARLIC AND ONION SAUCE:
2 1/2 cups olive oil
1 cup white vinegar
4 garlic cloves, chopped
3 bay leaves
4 teaspoons salt
1/2 teaspoon pepper
FOR THE FISH:
4 pounds fish (cut in round pieces)
3/4 cup oil (for frying)
4 medium onions cut in rings

TO PREPARE THE SAUCE:
In a pot combine 2 1/2 cups olive oil, vinegar, garlic, bay leaves, salt, and pepper. Cook on low heat for 20 minutes.

Add the onions and cook for 10 more minutes. Remove from heat and let it cool.

TO PREPARE THE FISH:
Wash and salt fish, cover for half hour.

In skillet, fry the fish at medium heat, around 8 minutes each side. Turn each piece a few seconds after you put in the frying pan, this way it will not stick to the pan.

Once the fish is fried and cooled, put it in a deep glass bowl, pour the garlic and onion sauce over the fish. The sauce should cover the fish. Cover bowl and let it sit for 24 hours in the refrigerator.

Serve cold.