# Cut off the heads of the horse mackerels, clean and wash the bodies. Slice the
garlic cloves finely, peel the
tomatoes and dice them.
# Place the
tomato pieces,
garlic,
olive oil, salt and black
pepper into a bowl and mix it.
# Grease a proper size stew. Place 4 of the fishes side by side into the stew. Put put half of the mixture over the fishes. Place the bay lezves over the mixture.
# Then, place the remaining 4 fishes over the leaves and pour the remaining mixture over the fishes.
# Cover the lid of the stew. Refrigerate it for about 1 hour.
# Then, place the stew over high heat. When the meal reaches to the boiling temperature turn the heat to low and cook it for about 30 minutes.
# Serve it hot after sprinkling some sliced parsley over.
