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Red Snapper Veracruz-style (huachinango A La Veracruzana)

3 tb Olive oil
1 md Onion - chopped
3 Garlic cloves - minced
5 md Tomatoes - peeled and chopped - about 1-1/2 pounds
10 Spanish-style green olives pitted, chopped
2 tb Capers
3 Bay leaves
6 Peppercorns
Salt - to taste
2 lb Red snapper fillets - or Other white fish

Heat olive oil in a large saucepan. Add onion and garlic. Cook until tender but not browned. Add tomatoes, olives, capers, bay leaves, peppercorns and salt to taste. Bring to a boil; reduce heat. Simmer gently uncovered 10 minutes. Place fish fillets in a large skillet and sprinkle with salt. Pour sauce over fish. Bring to a boil; reduce heat. Cover and simmer 10 minutes or until fish flakes easily when tested with a fork.

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