Cut fish in slices, each about 2 ounces, and fry (saute) them in a frying pan with very little butter or drippings. When they are partly browned and about half-cooked add a cup of water, a minced green onion or two and pod of red pepper; then strain a can of tomatoes through a colander to the fish and cook together about 1/2 hour. Serve with strips of dry toast about a finger's length, in the plate.