Veracruz-Style Fish

Ingredients

• 8 thick fish fillets, washed and dried
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 kg of tomatoes, peeled, seeded and chopped (see note)
• 1 Red bell pepper, deveined and seeded
• 1 Tbsp olive oil
• 1 cup tomato purée
• 1 tsp of powdered fish bouillon
• ½ tsp cinnamon powder
• 1 tsp salt
• Pepper, to taste
• 2 Bay leaves
• ½ tsp dried oregano
• 2 tsp of capers, rinsed and drained
• 20 olives
• 1 bar (90 grams) of butter
• 4 Canned, yellow or jalapeno peppers