meanwhile, make the creole sauce
In a large skillet, heat 2 tablespoons of the olive oil. Add the finely chopped onion, cover and cook over moderately low heat, stirring frequently, until softened, about 5 minutes. Add the chopped red pepper along with the cubanelle peppers, yellow pepper, carrot, tomato, capers, garlic and bay leaf. Cover and cook over moderate heat, stirring frequently, until the peppers are softened, about 5 minutes. Add the tomato juice, dissolved tomato paste and the cilantro and cook partially covered over low heat, stirring occasionally, until thickened, about 30 minutes. Set aside 1/2 cup of the Creole sauce and discard the bay leaf.