4 white fish fillets 4 to 6 ozs. each
5 medium tomatoes
4 cloves garlic
1 tablespoon dried thyme
1 teaspoon black pepper
1 teaspoon epazote
1 teaspoon salt + as necessary
6 bay leaves
28 green olives
1 cup chicken broth
Over medium heat, fry the onion and garlic in 3 tablespoons of cooking oil for 4 minutes.
Add the tomato, black pepper and salt.
Reduce the heat to low and cook the sauce for 15 minutes until the tomatoes have given off much of their liquid.
Then, crush the tomatoes, onion and garlic with a bean or potato masher.
Next, add the spices and stir.
Add the chicken broth.
Add the chopped olives and capers and stir. Simmer for 15 more minutes.
After the sauce has simmered for 15 minutes, start cooking the fish. In a separate pan over medium heat, lightly brown each side of the fish in 3 tablespoons of oil.
Once you have browned the fish on both sides, place each fish fillet in the simmering sauce.
Cook for 10 minutes until the sauce has thickened slightly and the fish is fully cooked and has taken on the flavor of the sauce.
Check the flavor of the sauce and adjust the salt if necessary.