Huachinango en Tostado (Tostadas with Red Snapper)

1 lb red snapper
1 small onion; chopped fine
1 tsp salt
3 tomatoes; peeled, chopped and drained
1 tsp laurel
1 tsp thyme
3 sprigs parsley; chopped fine
1 tsp marjoram
1/2 tsp pepper
10 olives; chopped
1 clove garlic
12 tortillas
1 Tbs vinegar
1/4 cup fat
2 Tbs olive oil
Shredded lettuce

Cook fish in one cup water with the salt, laurel, thyme, marjoram, pepper, garlic and vinegar fifteen minutes or until fish can be flaked with a fork. Drain and shred.

Fry in the olive oil for five minutes onion, tomatoes and parsley and then add the shredded fish and the olives. Fry tortillas in fat until lightly toasted.

Spread on each a spoonful of the fish, a layer of shredded lettuce and sprinkle with the hot fat in which the tortillas were fried.

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