Mexican Fish Soup

Name: Mexican Fish Soup
Ingredients: 2 medium waxy potatoes, peeled and cut into sticks; Salt; 2 medium carrots, peeled and cut into sticks; 2 small chayotes, peeled, pitted, and cut into chunks; 1⁄4 lb. green beans, trimmed; 2 tbsp. extra-virgin olive oil; 2 cloves garlic, crushed and peeled; 2 jalapeño chiles, seeded and minced; 1 medium white onion, peeled and chopped; 1 large tomato, diced; Freshly ground black pepper; 1 (2-lb.) sea bass or other firm-fleshed ocean fish, cut into 1''-thick steaks, head and tail reserved; 1⁄2 cup finely chopped fresh cilantro leaves; 2 bay leaves; 3 limes, halved