6 red snapper fillets (about 2 pounds total), skin removed
Salt and freshly ground black pepper
2 tablespoons olive oil
2 cloves garlic, thinly sliced
6 large shallots, sliced
2 dried bay leaves
3 bell peppers, preferably 1 yellow, 1 red, and 1 orange, seeded and cut into thin strips
1 cup dry white wine
2/3 cup sherry vinegar
5 tablespoons extra-virgin olive oil
1/2 teaspoon crushed black peppercorns
2 whole cloves
1/2 cup loosely packed fresh flat-leaf parsley
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