In a medium pot, add the potatoes and cover with water. Cook potatoes until they're half cooked. About 10 minutes.
2 to 3 cups potatoes cambray with skin
In a large skillet or wide pot, add the oil and heat over medium-high heat.
2 Tablespoons olive oil
Add the peppers and onions and saute for 2 minutes. Add the garlic and saute until soft and fragrant.
1 medium onion (white or yellow), ½ red bell pepper, ½ green bell pepper, 1 Güero chile (yellow Mexican pepper), 1 large garlic cloves
Add the tomatoes, capers and olives and cook for 2 minutes.
3 small medium tomatoes, 4 Tablespoons capers, ¼ cup green olives, 8 oz tomato sauce from a can
Add the dried herbs, fish stock and potatoes. Mix all ingredients well.
½ teaspoon dried thyme, ½ teaspoon dried oregano, ¼ teaspoon garlic powder, 2 large bay leaves, 4 cup fish or vegetable stock, 2 to 3 cups potatoes cambray with skin
Season with salt and pepper both sides of the fish.
Add the fish to the skillet and cover with the sauce and vegetables. Cover with lid and cook for 10 minutes (or until fish is cooked through) over medium heat.
1 ½ pound huachinango (red snapper) fish
Once the fish is cooked through, season with salt & pepper according taste.