Marinated Dogfish

Marinated Dogfish

ingredients:

2 pounds of firm fish, shark or other fish without bones, painted, mullet and others to your liking cut into slices.
Until fillet sardines (without spines) serves.
Other Ingredients:

1 celery large clean, cut into thin strips 10 inches, give 2 deep plates.
8 small carrots 10 inches long, cut into thin strips.
1 pound of raw onions sliced give 3-4 dishes funds.
2 large red peppers seeded and without white ribs bitter cut into thin strips.
2 green peppers without the skins, seeds that white ribs. Cut into strips
2 yellow peppers seeded without the ribs, cut into thin strips.
Take to skin chili:
Only take the skin of green pepper.

Thread each fruit (green peppers) in a fork, take fire turning until all black with burnt skin.
Then wrap with aluminum foil, let it cool.
Take the skin that burned (black) rinse well under running water
Then cut into very thin strips.

"NEVER PUT GARLIC IN FISH"
  Ingredients Sauce:
Oil 2 cups (250 ml) each
3 glasses of wine vinegar (250 ml) each
1 pepper (lady finger) finely chopped without seeds.
Salt and pepper to taste, in moderation.
½ teaspoon (soup) shallow sugar or honey (optional).
½ tablespoon (coffee) of crushed bay leaves, or 2 bay leaves
1 tablespoon (soup) or (tsp) fresh ginger, grated

Other Ingredients:

1 dish of salsa and 1 saucer green chives chopped

How to Prepare:
Cooking with water, celery, carrot, in separate pots, go through the colander. Book.

Clear chilies according to the information above, then cut into thin strips the length.
Wash slices of fish, dry with paper towels. Salt, do not put more seasoning. Book.

Tarnish the fish fillets with flour, that is, pass each one in flour, beating to take excess flour.

Fry the slices in hot oil until golden brown, always in clean oil.
When the oil is dirty discard. (throw away).

Put clean oil back the remaining put the chips. Book.

In a large saucepan, place the onion with the oil clean and cold.

Saute onion until wilted, add the peppers let the fire until "al dente" with the exception of green, which is almost ready.
Then add the vinegar and if you need put a little water and sugar or honey.

Then add the carrots and boiled celery, grated ginger, pepper all already with salt.
Leave on heat for 5 'to 10'. After cold mount the dish.
How to assemble the dish:
A refractory high and large, put on layers:
First layer: sauce with onion and vegetables, over this parsley and chives chopped.

Second layer the fish slices, parsley and chives on top.

Third layer is the same as the first, and so on until all the ingredients are finished.

The last layer is sauce and parsley and chives up enough
Place on top of the refractory film role, well-adjusted or cover.

Take the refrigerator. To get better serve the next day.
If you want can then serve.

You can store in the refrigerator for up to 3 days.
Always keep in the fridge .It is a cold dish.
Note:
If you want you can add to sauce 1 or 2 tablespoons chopped capers.