Fish Veracruzano - cooking recipe

Ingredients

2 lbs fish
1/4 cup white wine
1/4 cup olive oil
3/4 cup chopped onion
1 garlic clove
3 bay leaves
1/2 teaspoon Mexican oregano
1 (28 ounce) can diced tomatoes
12 green olives
4 canned jalapenos
1/2 cup chopped celery
1 tablespoon capers
1 teaspoon cilantro

Preparation

Combine tomato, celery, bay leaves, cilantro, oregano and simmer til celery is tender.
Cut Olives and jalapenos in half and drain.
In separate skillet add olive oil, onion, and garlic and saute til onion is clear. Add Onion olive oil mixture to tomatoes along with capers, jalapenos, olives. Cook for 10 minutes more to bring flavors together. Add salt to taste. Maintain hot.
Separately Cook fish simply in your preferred manner. I just like to put the fish in a skillet with a little wine, butter and salt. Put on lid and cook til flaky. Serve fish on bed of rice and top with tomato sauce.