Seared Fish with Tomatoes, Olives and Pickled Jalapeños - Rick Bayless

Ingredients

• 3 medium red- or white-skin boiling potatoes, cut into cubes
• 2 large garlic cloves, unpeeled
• 3 or 4 tablespoons olive oil
• 3 or 4 5-ounce fish fillets, with or without skin, patted very dry with paper towels
• 1 can (15 ounce) diced fire-roasted tomatoes
• About 1/4 cup cup pitted green olives, sliced into rounds
• 1 to 2 pickled jalapeños, sliced into rounds
• 2 or 3 tablespoons chopped flat-leaf parsley, plus a little more for garnish
• About 1/2 cup chicken broth or water
• Salt