1/2 cup olive oil

1/2 cup minced young onions.

3 coves (quarter:) of garlic

1 teaspoon thyme - green or-dried but on powdered. 1/2 cup flour. 1/2 cup tomatoes,

4 cups soup stock. Salt and pepper

Take a flat-bottom saucepan, put in the oil, onions, garlic, thyme, and let them cook over the fire a few minutes with constant stirring, put in the flour and stir that about until the mixture (which is a seasoned roux) begins to brown. Add the soup stock (or broth or water) and let boil u p, and then the tomatoes. Season with salt and pepper. Skim off the oil while it is boiling.

Cut fish in slices and cook it in the sauce. Serve fish and sauce together with toast either under the slice offish or as a garnish at the edge. Rice is also served with this dish the same as with a curry, by way of variety.