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Veracruz-style Fish

This coastal classic from Veracruz combines tender fish with a bright, briny sauce of tomatoes, olives, capers, and aromatic spices.
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Ingredients
  

  • 2 pounds of red snapper or sea bass in pieces substitute any firm white fish, such as cod or pollock
  • 1 2/3 pounds tomatoes
  • Salt and pepper
  • 2 onions
  • 3 cloves of garlic
  • 1 cinnamon stick
  • 2 cloves
  • 3 large peppercorns
  • 2 ancho chiles
  • 28 green olives
  • 3 tablespoons capers
  • 8 jalapeno chiles in vinegar
  • 1 tablespoon sherry or water
  • Oregano parsley

Instructions
 

  • Toast the ancho chiles in a dry skillet, then de-seed and re-hydrate in hot water for 10 minutes.
  • Roast the tomatoes. Grind with onions, garlic, parsley leaves, spices, and ancho chiles.
  • Add chopped olives, capers, jalapeño chiles cut into strips, sherry, oil, vinegar, salt and pepper.
  • In a large saucepan, heat some oil. Place pieces of fish in the pan, add the sauce, and cover the pan.
  • Cook over a medium-high heat for 20 minutes, taking care to stir periodically to avoid sticking. Serve while very hot.