Fish Veracruzana

• 3 large new potatoes, scrubbed but not peeled, and cut in thirds
• 2 or 3 tablespoons canola oil
• 2 medium-size onions, thinly sliced
• 2 red, yellow or orange bell peppers, seeded and quartered
• 2 Anaheim chilies or 1 poblano chili, seeded and quartered
• 3 tablespoons lime juice
• 2 teaspoons minced garlic
• Freshly ground black pepper to taste
• 1 bunch cilantro, washed and dried
• 1 1/2 cups tomato puree
• 1 pound scrod, catfish or flounder, without skin and cut in chunks
• 1/2 lime, quartered

1. Put potatoes through thick slicing blade of food processor.
2. Heat 2 tablespoons oil in non-stick skillet or 3 tablespoons in regular skillet.
3. Saute onions over medium high heat until they begin to take on color.
4. Push to the side and add potatoes.
5. Cook, stirring often, until potatoes begin to take on color.
6. Put bell peppers and chilies through thick slicing blade of food processor .
7. Add to potatoes with lime juice, garlic and black pepper.
8. Reduce heat and cook until potatoes and peppers are beginning to soften.
9. Chop cilantro and add 1/3 cup to skillet, along with tomato puree and fish.
10. Cover fish with vegetables and cook until fish is done, about 8 minutes, depending on thickness of fish.
11. Serve the fish with the remaining chopped cilantro for garnish and the lime wedges.

new potatoes, canola oil, onions, red, chilies, lime juice, garlic, freshly ground black pepper, cilantro, tomato puree, scrod, lime

Taken from cooking.nytimes.com/recipes/7592 (may not work)