Stomachs on legs are proud to present

I made this the other day and not only does it have a great name, it tastes great. If I was in NZ I would add sweet little pipis and cockles at the last minute. Or you could replace the fish with mussels, or throw in heaps of seafood to make a kind of mexican boullibase or make a casserole version with chicken...

Snapper Veracruz

- 2 snapper fillets large (serves around 3 - 4)
- juice of a lime
- tblspoon vegetable oil
- 1 onion
- 3 cloves of garlic
- can of tinned toms
- 200 gms green olives (pitted and sliced roughly)
- 2 tbsp capers
- 2 large pickled jalapenos sliced
- fist full of flat leaf parsley
- 1 tsp dried oregeno
- few sprigs of thyme
- 2 bay leaves
- stick of cinamon
- 3 cloves
- 1 cup of fish or chicken stock


Marinade fish in lime juice and rub with a teaspoon of salt for about 1 hour.

Later...

sautee onions, garlic til soft then toms - cook for 15

add remaining ingredients except fish and simmer another 15

add fish and cover and simmer/ steam for 10 mins

serve with bread and potatos and tings

nB extra jalapenos can be added