4 cloves of garlic, crushed
1 teaspoons crushed peppers
1 teaspoon paprika
1 cup wine vinegar
2 cup water
2 bay leaver crushed
4 to 5 pounds haddock fillets
 Combine all ingredients except the last. (This makes a marinade called “vinha de alhos”). Pour over haddock ﬁllets, marinate overnight. Drain ﬁsh; save marinade.
 Cut ﬁllets in long strips about 1 inch wide; wind on skewers, making loops in opposite directions as shown in photograph, running skewer through ﬁsh at each turn.
 Place on grill about 4 inches above hot coals. Broil about 15 minutes, or until ﬁsh ﬂakes easily with a fork, and is golden brown, turning often and brushing with marinade.
 Serve in Portuguese buns, if available, or in frankfurter rolls which have been heated on the grill.
Makes 8 servings.