Fried Fish With Puerto Rican Sauce

----SAUCE (A----
1/2 cup olive oil
2 1/2 lb onions, peeled and sliced
1 1/2 cup water
24 stuffed olives with pimientos
2 tablespoon capers
1 can 4 oz pimientos, cut in tiny slices; in their juice
2 can (8 oz) tomato sauce
2 tablespoon vinegar
1 tablespoon salt
2 bay leaves
----THE REST (B----
4 lb fish slices 1 inch thick white meat; fish chillo
2 tablespoon salt
1 cup olive oil
4 large cloves garlic, peeled and crushed

Let's start with some fish (this is a normal all year around recipe.):

1. Prepare sauce by mixing ingredients (A) and cooking over
modearte heat about 1 hour.
2. When sauce is nearly done, season fish with salt included in B and
slightly cover with flour and fry as follows:
Put oil and garlic into a frying pan. Brown garlic over moderate
heat. Remove garlic and place in the pan as many slices of fish fit
on it. Brown at moderate heat on both sides, reduce heat to low and
cook for 15 minutes or until fish flakes easily when tested with fork
Fry remaining fish the same way.
3. Place fish in a mold and cover with hot sauce and let it stand
for 5 minutes.