Huachinango a la Veracruzana (Veracruz-Style Red Snapper) Recipe

Ingredients

• 6 pounds whole gutted red snapper or 8 (7-ounce) fillets
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper
• 1/2 cup freshly squeezed lime juice
• 1/2 cup olive oil
• 2 medium onions, diced
• 6 cloves garlic, minced
• 6 pounds Roma tomatoes, diced
• 1 cup green Manzanilla olives, pitted
• 1/2 cup Spanish capers
• 1/2 cup black raisins
• 1 teaspoon jalapeño chiles en escabèche, sliced (canned pickled jalapeños)
• 4 dried bay leaves
• 1/2 pound new potatoes, peeled, blanched, and sliced
• 1/4 cup coarsely chopped fresh flat-leaf parsley
• Arroz Blanco