====== Red Snapper Veracruz Style ======

This recipe is from [[http://www.librarything.com/work/292505/book/8491907|"Mexican cookery"]], by Barbara Joan Hansen, H.P. Books. That book has been an excellent source of recipes made from scratch, enabling us to eat Mexican style cooking in France without relying on store-bought salsas and tortillas (which we couldn't find).

The original recipe calls for red snapper. However, one doesn't often find this fish, native to the Gulf of Mexico, in France((Confession: I didn't even know until looking it up a few minutes ago, that the name for it is //vivaneau rouge// or //vivaneau campèche// in Quebec, and doubt it has a French French name.)). I've generally prepared it with Nile perch, tilapia, or emperor breams (when available). I don't believe I cooked this much fish, though, as I tend to prepare flesh in 80-100g portions; we liked the sauce, so preparing this recipe as is but with only half as much fish would serve four.

  - Preliminaries
    * chop one medium onion
    * mince 3 cloves garlic
    * peel and chop 700g (1.5#) tomatoes
    * pit (if not already pitted) and chop 10 green olives
  - Cook sauce
    * cook onion and garlic in olive oil until tender but not brown
    * add tomatoes, olives, and
      * 2 Tb (30 ml) capers
      * 2-3 bay leaves
      * 6 peppercorns
      * salt (to taste)
    * Bring to boil, simmer uncovered __10 minutes__.
  - Finish: cook the fish in the sauce.
    * Place __2 lbs (900 g.) fish filets__ (washed and ready to cook) in large skillet.
    * Pour sauce over fish, bring back to a boil.
    * Reduce heat, cover, simmer (low) __10 minutes__ (or until fish is done).

Serving suggestion: rice or coquillette pasta.