Fish Hash (Minilla)

• 2 quarts water
• 4 unpeeled garlic cloves
• 1 small unpeeled white onion, left whole, plus 1 large white onion, finely chopped
• 6 bay leaves
• Salt
• 2 pounds firm-fleshed white fish fillets, such as tilefish, red snapper or grouper, cut into 4-inch chunks
• 2 tablespoons pure olive oil
• 2 tablespoons vegetable oil
• 2 medium tomatoes, finely chopped
• 1/2 cup coarsely chopped flat-leaf parsley
• 1/2 cup coarsely chopped mint
• 1 teaspoon thyme leaves
• 1/2 cup finely chopped green olives
• 1/3 cup chopped pickled jalapeno chiles
• 2 teaspoons Garlic Seasoning (Ajo Preparado)

1. In a large saucepan, combine the water with the garlic cloves, whole small white onion, 2 of the bay leaves and 1 teaspoon of salt and bring to a boil; simmer for 10 minutes.
2. Add the fish in a single layer and simmer over moderate heat until just cooked through, about 5 minutes.
3. Transfer the fish to a platter to cool.
4. Break the fish into large pieces, discarding any bones and skin.
5. In a large skillet, heat the olive oil and vegetable oil until shimmering.
6. Add the chopped white onion and cook over high heat, stirring, until just beginning to brown, about 3 minutes.
7. Add the tomatoes, parsley, mint, thyme and the remaining 4 bay leaves and cook over moderately high heat, stirring occasionally, until a thick sauce forms, about 8 minutes.
8. Stir in the olives, pickled jalapenos and Garlic Seasoning (Ajo Preparado).
9. Add the fish and cook until warmed through and all of the liquid has been absorbed, about 5 minutes.
10. Discard the bay leaves and season the hash with salt.
11. Transfer to a bowl and serve.

water, garlic, white onion, bay leaves, salt, firmfleshed, olive oil, vegetable oil, tomatoes, flatleaf parsley, mint, thyme, green olives, jalapeno chiles, garlic

Taken from www.foodandwine.com/recipes/fish-hash-minilla (may not work)