Veracruz fish stew recipe - Telegraph 1 garlic clove, sliced 2 whole chipotle chillies or a good pinch of chilli flakes 2 x 400g tins of tomatoes, rinsed and drained 2 tbsp black olives, de-stoned, roughly chopped 1 heaped tbsp capers, roughly chopped Juice of ½ lime 1 whole large bream (or other white fish) on the bone, scaled and cleaned, or 2 bream fillets Mexican potato salad 500g/1lb 1oz potatoes, peeled, cut into 2in cubes 2 spring onions, sliced ¼ red chilli, deseeded and finely sliced A dash of red wine vinegar Pour a good glug of oil into a saucepan and place over a medium heat. Gently fry the onion with a good pinch of salt for five minutes, then add the garlic and chilli and fry gently for another five minutes, making sure that the onions don't colour too much. When the onions are soft and sweet, add the tomatoes to the pan and break them up a bit with a spoon. Season with a little salt and pepper and leave to gently bubble for 20 minutes. Preheat the oven to 425F/220C/Gas 7. Place the potatoes in a pan of salted water and boil until tender. Drain, then return to the pan. While they're still hot, add the spring onions and chilli and tear in the coriander leaves. Add a dash of vinegar and pour over a good amount of oil so they are nice and glossy. Toss everything together with your hands and have a taste to check that the seasoning is right and that you can just taste the vinegar; adjust if necessary. Place a lid on top to keep warm. Stir the olives, capers and coriander into the sauce and squeeze in a little lime to give it a bit of tangy kick. Check the seasoning and add a dash of water if it needs it - you don't want it to be too dry. Pour half the sauce into a baking dish or tray that will easily fit the fish and spread it over the base. Season the fish, inside and out, with salt and pepper and place on top of the sauce. Spoon over the remaining sauce, drizzle with oil and place in the oven for 15-20 minutes (less for fillets) until the fish is cooked through - you should be able to insert a skewer without any resistance. Serve alongside the warm Mexican potato salad.