Ingredients
- 24 stuffed olives with
- 4 fish
- 2 bay leaves
- 1 meat fish chillo (thick white)
- 350 ml water
- 350 ml olive oil
- 230 ml tomato sauce
- 120 gr pimientos
- 110 gr onions
- 30 ml vinegar
- 26 gr salt
- 18 gr capers
- some fish
let it stand for 5 minutes. Ricardo Landrau, Carolina PR, Fidonet 1: 13.107142857143
