1 medium-sized dolphin-fish
3 tablespoons tomato puree
2 or 3 tablespoons flour
1 tablespoon vinegar
Salt and pepper
1 dessertspoon sugar
Shallow oil for frying

For the sauce:
1 tablespoon chopped olives
2 medium-sized onions, sliced
1 tablespoon chopped capers
2 tablespoons oil

Cut the cleaned fish into 4 pieces across the backbone. Dip the pieces
in flour and fry them on a slow fire in the oil. Make sure that no
blood remains close to the bones. Allow to cool slightly, then remove
the bones and place the fish in a fairly shallow dish. To make the
sauce fry the onions in the oil until soft, and the tomato puree and
cook for a few more minutes. Add half a pint of hot water and allow to
simmer slowly for at least an hour. Add the other ingredients and cook
for a further 10 minutes. Correct the seasoning and pour the sauce
over the fish. This dish can be served hot but it definitely tastes
better cold.
Serves 4