Spread oil over 1 kg. snapper, sprinkle salt, pepper, and put in a pan. Cover with a layer of potatoes cut into thick slices (300 gr.); add a tablespoon of capers; 12 green olives without stones and cut into pieces; ½ litre of fish soup (or water). Cook on fire until boiling; cover, turn the fire down and keep cooking for 40 minutes. Serve the snapper with the potatoes and a little cooking sauce. Spread minced parsley.
