3-4 pounds cod, haddock, salmon, or other fish, cut into serving-size pieces ½ cup flour 1 teaspoon paprika (approximate) ½ cup olive oil (approximate) ¼ teaspoon cayenne (optional) 1 onion, peeled and thinly sliced 3 cloves garlic, thinly sliced ¾ teaspoon peppercorns 4 large bay leaves salt to taste ½ cup wine vinegar
Place the fish pieces on a board or plate and sift the flour on them. Turn and sift flour on the underside. Dust the upper surface with paprika. Heat 3 tablespoons of the oil in a frying pan and fry the fish in it, allowing 4 minutes per side and adding extra oil as needed. Drain on paper towel, and then place in a single layer in a shallow dish. If you want a slightly fiery flavor, sprinkle with cayenne. Scatter the sliced onion, garlic, and peppercorns on top. Break each bay leaf into 2 or 3 pieces and place them here and there among the fish. Season with salt to taste. Whisk together a quarter cup of oil with the vinegar and pour it over the fish. Cover the dish and store in the fridge, basting fish from time to time with the oil and vinegar mixture.