Instructions: Heat the oil in a large saute pan or deep skillet until it just begins to smoke. Add the potatoes and fry them until lightly browned, 2 to 3 minutes, stirring often. Scoop out the potatoes with a slotted spoon and set aside; they will be fully cooked later.

Add the onion to the skillet and fry over medium-high heat until transluscent, 3 to 4 minutes. Add the garlic and continue cooking for 1 minute. Add the tomatoes and cook over medium-low heat until tender and the mixture has thickened slightly, about 20 minutes.

Add the potatoes and remaining ingredients except the fish and chiles. Continue cooking, uncovered, until the potatoes are tender, about 15 minutes longer. If the sauce becomes quite dry, add a cup or so of water.

Check the sauce for seasoning, adding more salt to taste. Arrange the fillets over the sauce, folding the thin ends under, and press down gently so they are fully submerged. Cook until the fish is just opaque through, 7 to 10 minutes.

Carefully lift the fillets from the sauce and arrange them on individual plates. Spoon some potatoes alongside and top the fish with plenty of sauce. Top each fillet with a chile guero, if using, and serve right away.

This recipe yields 6 servings.

Comments: This is it - the classic. Its not difficult to prepare, and the richly blended flavors are outstanding. The guero chiles that garnish the fish add a little punch of heat. Guero, which means "blond," refers to yellow-colored chiles, often available canned.

Youll want to serve this with white rice prepared in the Mexican style: saute the rice first in good olive oil, then add flavorful chicken broth instead of water for cooking.

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