Fish Stew with Tomatoes and Green Olives

I made this based on the memory of a terrific fish stew we had in Mexico City – the dish is typical of Veracruz, a city on the Gulf Coast south of Mexico City, where seafood features prominently. While large sea bass was used there, I have opted for the meaty jewfish, which responds beautifully to braising in the tomato sauce. Mahi mahi, hapuku or groper make excellent substitutes, so go with the freshest fish you find. Imported from Spain, Navarrico natural tomatoes are peeled organic toma