Mexican Fish Veracruz Style (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2.2 lbs (1kg) firm white fish fillets (e.g., red snapper, sea bass, mahi mahi, cod, tilapia, basa)
02 -
1 large can (796ml/28oz) diced tomatoes or 4 cups (1 litre) packed, diced fresh plum tomatoes
03 -
1 cup (240ml) water
04 -
4 cloves garlic
05 -
4 tablespoons olive oil, divided
06 -
½ teaspoon salt, plus more for salting the fish
07 -
¼ teaspoon pepper
08 -
1 teaspoon dried oregano, preferably Mexican
09 -
½ teaspoon dried marjoram
10 -
2 bay leaves
11 -
24 pimiento-stuffed green olives, halved (approximately ⅓ cup)
12 -
4 tablespoons capers, drained if pickled; rinsed and drained if salted
13 -
1 green bell pepper
14 -
1 yellow bell pepper
15 -
1 orange bell pepper
16 -
1 medium onion
17 -
2 carrots
18 -
2 medium potatoes (firm and waxy, not baking potatoes)
19 -
¼ cup (4 tablespoons) coarsely chopped fresh parsley
→ To Serve
20 -
Chopped fresh onion
21 -
Lime wedges (approximately ½ lime per serving)
22 -
Bottled hot sauce (e.g., Valentina, Cholula)
23 -
Warm corn tortillas or crusty bread (gluten-free if necessary)
# Instructions:
01 -
Combine tomatoes with juice, water, and garlic into a large Dutch oven or heavy-bottomed pot. Blend roughly with an immersion blender until pureed. Add 2 tablespoons of olive oil, ½ teaspoon salt, pepper, oregano, marjoram, and bay leaves. Bring to a boil, then reduce heat and simmer uncovered for 5 to 10 minutes to blend flavors.
02 -
Halve the olives and drain capers. Core and slice the bell peppers into long thin strips. Halve and slice the onion crosswise into ¼ inch (½cm) thick slices. Peel carrots, cut into 2 inch (5cm) lengths, and slice into thin strips. Cut potatoes into French fry-sized batons.
03 -
Add prepared olives, capers, and vegetables to the tomato sauce. Stir, bring to a boil, then reduce heat, cover, and simmer for 20 minutes until vegetables are tender.
04 -
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Cut fish fillets into large chunks, lightly salt them, and cook until opaque on the first side. Flip and cook 1-2 more minutes until slightly undercooked. Transfer gently to a plate and repeat with remaining fish, using the remaining olive oil as needed.
05 -
When vegetables are tender, stir in parsley. Lay the partially-cooked fish fillets with accumulated juices gently on top of the simmering vegetables. Spoon sauce over fish to moisten. Cover and cook for an additional 5 minutes, allowing the fish to finish cooking.
06 -
Serve in large shallow bowls with chopped fresh onion, lime wedges, and hot sauce on the side. Accompany with warm corn tortillas or crusty bread if desired.
# Notes:
01 -
You can adapt the dish by omitting potatoes and carrots, adding peas, or serving the sauce separately.
02 -
Choose any firm white fish or even salmon.
03 -
Don’t forget to add olives, capers, and lime juice before serving.