In a large saucepan, combine the water with the garlic cloves, whole white onion, 2 of the bay leaves and 1 teaspoon of salt and bring to a boil; simmer for 5 minutes.

Add the fish in a single layer and simmer over moderate heat until just cooked through, about 5 minutes.

Transfer the fish to a platter to cool. Break the fish into smaller pieces, discarding any bones and skin. Discard cooking liquid.

In a large skillet, heat the Veracruz cooking sauce adding parsley, bay leaves and capers.

Add the fish and cook until warmed through and all of the liquid has been absorbed, about 5 minutes.

Discard the bay leaves and season with salt.