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Mexican Fish Veracruz is my go-to dish when I want something fresh and vibrant yet still comforting and hearty. The marriage of briny olives and capers with sweet tomatoes and herbs instantly transports me to a warm coastal kitchen. Even first-timers find themselves scooping up every last bit of the savory broth with crusty bread or tortillas.
This recipe became a favorite when my kitchen was full of odds and ends and I needed to make dinner shine. Now my family asks for it each spring as the market fills with fresh produce.
Ingredients
- Firm white fish fillets: provide a mild canvas that soaks up all those vibrant flavors. Look for fillets like red snapper, mahi mahi, or cod that hold together during simmering.
- Diced tomatoes fresh or canned: create a juicy robust base. For best results use ripe fresh tomatoes or high quality canned tomatoes.
- Garlic cloves: bring aromatic warmth. Plump cloves that feel firm are best.
- Olive oil: coats the fish and vegetables, adding rich mouthfeel. Choose extra-virgin for a fruity finish.
- Salt and pepper: season each layer. Freshly ground pepper has more bite.
- Dried oregano and marjoram: infuse the broth with herbal notes. Mexican oregano gives authentic flavor if you can find it.
- Bay leaves: perfume the stew and round out the taste
- Pimiento stuffed green olives: sliced in half release tangy brine and color. Opt for firm olives with plump pimientos.
- Capers: bring floral sharpness and balance. Rinse well if salted to mellow their flavor.
- Green yellow and orange bell peppers: add bursts of sweetness and cheerful color. Choose firm peppers without blemishes.
- Onion: gives soft natural sweetness and body to the sauce
- Carrots and waxy potatoes: create texture and gentle sweetness. Select smooth potatoes and carrots that feel heavy for their size.
- Fresh parsley: sprinkled at the end brings a garden finish. Vibrant green leaves show freshness.
- To serve: chopped onions, lime wedges, your favorite hot sauce, and warm tortillas or crusty bread complete this meal.
Step-by-Step Instructions
- Prepare the Tomato Base:
- In a large Dutch oven add the diced tomatoes and their juice water and whole garlic cloves. Use an immersion blender right in the pot to puree the mixture until mostly smooth with some texture left. If needed blend in a blender and return to the pot. Stir in half the olive oil salt pepper oregano marjoram and bay leaves. Bring to a boil uncovered then lower heat and let it gently simmer for five to ten minutes to build flavor.
- Prep the Vegetables:
- Meanwhile halve the olives and drain the capers well. Core the bell peppers and slice them into thin strips. Cut onion in half and slice into thin rounds. Peel the carrots cut into short sticks and slice the potatoes into baton shapes about the size of thick fries. Keep all your vegetables as even as possible for uniform cooking.
- Simmer the Stew:
- Add the prepped olives capers peppers onion carrots and potatoes to the simmering tomato broth. Stir to distribute evenly then raise heat to bring to a boil. Lower the heat again cover and simmer for about twenty minutes until the vegetables are fork-tender but not falling apart.
- Sear the Fish:
- While vegetables cook heat a non-stick skillet over medium with a bit of olive oil. Pat your fish dry and cut into chunky pieces. Sprinkle with salt on every side. Sear the fish in batches letting them cook just until opaque on the outside but still slightly underdone inside. Carefully transfer to a plate repeating until all the fish is done. This step helps the fillets keep their shape in the stew.
- Combine and Finish:
- When the vegetables are soft add in the chopped parsley. Gently lay the seared fish onto the stew, nestling the pieces on top. Spoon a little sauce over each piece. Cover and simmer for five minutes letting the fish finish cooking in the hot broth and absorb the flavors.
- Serve and Savor:
- Ladle everything into wide shallow bowls making sure every serving gets a bit of everything. Offer chopped onion and wedges of lime on the side plus your favorite hot sauce. Fresh tortillas or crusty bread let you enjoy every spoonful of the zesty broth.
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I never skip the olives in this dish. Their briny punch and vibrant color remind me of my abuelita’s kitchen and always draw happy comments from the table. The aroma of simmering fish and vegetables brings back memories of big Sunday lunches surrounded by family laughter.
Storage Tips
This stew keeps well in an airtight container in the fridge for up to three days. The vegetables and fish actually get more flavorful after resting overnight. To reheat use gentle heat on the stovetop and add a splash of water to loosen the sauce if needed. Freeze leftovers for up to one month in portioned containers.
Ingredient Substitutions
No capers on hand Use a handful of chopped green olives instead and add a splash of vinegar for brightness. Any firm white fish works well so use cod halibut or basa if available. Swap potatoes for sweet potatoes for a subtle twist or use only peppers and onions for a lighter stew.
Serving Suggestions
Serve Veracruz fish with bowls of fluffy white rice to soak up the broth. Tuck spoonfuls into warm corn tortillas with crisp lettuce for a fresh taco night. Crusty country bread works as well for sopping every last drop. A simple mixed green salad provides a refreshing contrast.
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Cultural Context
Fish Veracruz comes from the port city of Veracruz where Spanish and Mexican flavors have mingled for centuries. Olives and capers reflect Spain’s influence while the chile tomato and lime speak of classic Mexican tables. This dish is commonly served at Easter and on Fridays by families who observe meatless meals.
Frequently Asked Questions
- → What types of fish work best in this Veracruz style preparation?
Firm white fish such as red snapper, cod, mahi mahi, basa, or sea bass hold up well. Salmon is also a flavorful alternative.
- → Are the olives and capers essential to the dish?
Yes, olives and capers bring the characteristic briny flavor that makes this preparation distinctively Veracruz. Adjust quantities to taste.
- → Can I make this without potatoes and carrots?
Absolutely. Skip them for a lighter version or substitute with peas or other favorite vegetables for more variety.
- → What can I serve alongside Mexican Fish Veracruz style?
Corn tortillas or rustic bread work perfectly to soak up the delicious tomato sauce. Add lime wedges and sliced fresh onion for garnish.
- → Is it better to cook the fish fully in the sauce or separately?
Gently pan-searing the fish first keeps it tender. Finish cooking in the sauce for extra flavor, or cook separately and spoon the sauce over before serving.