Snapper Veracruzana Recipe | Aarón Sánchez

Ingredients

• 2 tablespoons canola or corn oil
• 1 white onion, thinly sliced
• 2 cloves garlic, thinly sliced
• 2 bay leaves
• 1 jalapeno, thinly sliced
• 1/2 cup dry white wine
• 2 cups peeled whole tomatoes (can use 16 ounces canned tomatoes)
• 1 cup fish stock
• 1/4 cup capers
• 1/4 cup sliced pitted green olives
• 1 (3 pound) whole red snapper, scaled and gutted
• Salt
• freshly ground black pepper
• 2 tablespoons chopped Italian parsley, for garnish
• Lime wedges, for garnish