Veracruz Fish
Veracruz style fish dish prepared with a tomato sauce with olives and capers. See the original recipe.
Total Steps
11
Ingredients
13
Tools Needed
8
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Mexican Food JournalIngredients
- 6 count bay leaves
- 1 teaspoon salt(optional)
- 1 teaspoon epazote
- 1 teaspoon black pepper
- 1 tablespoon dried thyme
- 4 cloves garlic
- 5 count medium tomatoes
- 4 fillets white fish (4 to 6 ozs. each)
- 28 count green olives
- 12 count capers
- 1 cup chicken broth
- 6 tablespoons cooking oil
- onion
Instructions
Step 1
Over medium heat, fry the onion and garlic in 3 tablespoons of cooking oil for 4 minutes.
Step 2
Add the tomato, black pepper and salt.
Step 3
Reduce the heat to low and cook the sauce for 15 minutes until the tomatoes have given off much of their liquid.
Step 4
Then, crush the tomatoes, onion and garlic with a bean or potato masher.
Step 5
Next, add the spices and stir.
Step 6
Add the chicken broth.
Step 7
Add the chopped olives and capers and stir. Simmer for 15 more minutes.
Step 8
After the sauce has simmered for 15 minutes, start cooking the fish. In a separate pan over medium heat, lightly brown each side of the fish in 3 tablespoons of oil.
Step 9
Once you have browned the fish on both sides, place each fish fillet in the simmering sauce.
Step 10
Cook for 10 minutes until the sauce has thickened slightly and the fish is fully cooked and has taken on the flavor of the sauce.
Step 11
Check the flavor of the sauce and adjust the salt if necessary.