Pescado a la veracruzana
Pescado a la veracruzana, from above
Non vegVeracruz

Pescado a la veracruzana

Fish in a tomato sauce with olives, capers and pickled chillies. Spain and Mexico in one pan.

40 minTime
32 gProtein each
mediumSpice
The port of Veracruz2 chapters · 1 min read

Make it your way

Grandma's wayVeracruz style fish with tomato, olives, capers and chillies.
The original
343kcalsame
32 gproteinsame
4 gfibresame
40minutessame

Pescado a la veracruzana.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Fish4 red snapper or white fish fillets
Olive oil3 tbsp
Onion1 large, sliced
Garlic4 cloves, sliced
Tomato5 ripe tomatoes, chopped
Green olives½ cup, sliced
Capers2 tbsp
Jalapeño3 pickled jalapeños or chiles güeros
Bay leaf (indian bay leaf)2
Dried oregano1 tsp
Dried thyme½ tsp
Flat leaf parsleychopped
Lemon juice1 tbsp lime
Saltto taste

Method

5 steps
  1. 1Season the fish with salt and lime and set aside.
  2. 2Soften onion and garlic in oil.
  3. 3Add tomatoes, bay, oregano and thyme and simmer to a chunky sauce.
  4. 4Stir in olives, capers and chillies.
  5. 5Nestle the fish in, spoon sauce over, cover and simmer until it flakes. Add parsley.
Serve it like this

Serve each fillet in a pool of sauce with white rice alongside and a wedge of lime.

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Make it a meal

What goes with Pescado a la veracruzana: a bread or rice, a side, something to drink and something sweet.

Bread or rice Tortillas de maíz30 min
Bread or rice Jeera rice30 min
With a main Black bean soup120 min
On the side Salsa macha20 min
On the side Frijoles refritos45 min
To drink Agua de jamaica20 min
Something sweet Jericalla60 min
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