Veracruz Red Snapper: Huachinango a la Veracruzana

Ingredients

• One 3.3-pound/1 1/2-kilogram whole red snapper, cleaned and scaled
• 3 cloves garlic, chopped
• 2 limes, juiced
• 2 tablespoons water
• Pinch clove
• Pinch pepper
• Vegetable oil, for sauteing
• 1/2 cup chicken stock
• 1 onion, sliced
• 2 bay leaves
• 2 pinches dried oregano
• 1/2 cup freshly made tomato puree (water, tomatoes, and a dash of olive oil)
• 4 plum tomatoes
• 6 pickled chiles
• 8 green olives pitted and crushed, plus 12 green olives, whole
• 1 tablespoon capers
• Salt
• 3 tablespoons chopped parsley

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