2 pounds of fish
3 ounces of fat (6 tablespoons)
6 large green peppers
6 large tomatoes

Skin the tomatoes, seed and cut the peppers into strips. Put the fish into flour. Fry quickly on both sides until light brown and then remove the fat. In the same fat fry the peppers a little, adding the quartered tomatoes, salt and pepper. Cover and simmer in its own  juice until the peppers are soft. Now add the fish and simmer carefully until done.