2 teaspoons vegetable oil
1 tablespoon Worcestershire sauce
1 tablespoon garlic salt
1 tablespoon red wine vinegar
2 tablespoons olive oil
2 large onions, cut into 1/2 inch slices
1/2 large celery, cut into 1/2 inch slices
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried oregano
1 quart vegetable stock
1 quart water
1 tablespoon salt
1/2 cup chopped black olives
Heat oil in a large nonstick skillet over medium heat. Saute fish in oil for about 15 minutes; remove from skillet and place in a small bowl. Return fish to skillet. Heat olive oil in a medium skillet over medium-high heat; add onion and celery slices; saute for 5 minutes. Pour in vinegar and oil, and mix well.
Add celery, salt, pepper, oregano, stock, water, salt and crushed black olives. Stir all together and continue to brown on both sides. Cover, reduce heat, and simmer for 30 minutes.
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