Pescado A La Veracruzana

Ingredients

• 2 to 3 cups potatoes cambray with skin (washed thoroughly. )
• 2 Tablespoons olive oil
• 1 medium onion (white or yellow) (Sliced thinly.)
• ½ red bell pepper (yellow or orange will work too. )
• ½ green bell pepper
• 1 Güero chile (yellow Mexican pepper) (okay to skip if can't find one. )
• 1 large garlic cloves (finelly chopped.)
• 3 small medium tomatoes (chopped in small cubes.)
• 4 Tablespoons capers
• ¼ cup green olives (cut in halves. )
• 8 oz tomato sauce from a can ((or a 210g box).)
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• ¼ teaspoon garlic powder
• 2 large bay leaves
• 4 cup fish or vegetable stock
• 1 ½ pound huachinango (red snapper) fish (see notes on other fish types)

Steps

1. 1

   In a medium pot, add the potatoes and cover with water. Cook potatoes until they're half cooked. About 10 minutes.

2. 2

   In a large skillet or wide pot, add the oil and heat over medium-high heat.

3. 3

   Add the peppers and onions and saute for 2 minutes. Add the garlic and saute until soft and fragrant.

4. 4

   Add the tomatoes, capers and olives and cook for 2 minutes.

5. 5

   Add the dried herbs, fish stock and potatoes. Mix all ingredients well.

6. 6

   Season with salt and pepper both sides of the fish.

7. 7

   Add the fish to the skillet and cover with the sauce and vegetables. Cover with lid and cook for 10 minutes (or until fish is cooked through) over medium heat.

8. 8

   Once the fish is cooked through, season with salt & pepper according taste.