This is a Spanish sauce used for cooking fish in, and to be served with fish. Pound a small quantity of garlic and two red peppers, previously parboiled (it is advisable to remove skin and pips). Dilute this with a tumblerful of water and mix well. Put in a saucepan about the same quantity of oil, and bring to boiling point. Add your sauce, also salt, and a small quantity of vinegar. Cook your fish in this, which corresponds to the French court-bouillon. When the fish is cooked, remove it carefully, keep it hot, let the sauce reduce, and pass it through a strainer.