||approximately 200 g (1/2 lb) red snapper filets (skin, scales and bones removed), cleaned|
FOR THE SAUCE
|3||tablespoons olive oil|
|2||onions, finely sliced|
|3||cloves garlic, peeled and thinly sliced|
|1 kg (2 ¼ lb)||of beefsteak tomatoes, boiled, peeled and seeded, finely chopped|
|½||cup tomato puree|
|3||fresh bay leaves|
|2||sprigs fresh thyme|
|2||sprigs fresh marjoram|
|½||teaspoon dried oregano|
|1||cup green olives, rinsed|
|¼||cup capers, rinsed|
|½||cup almonds, peeled and coarsely chopped|
|salt to taste|
|ground black pepper to taste|
|4||tablespoons parsley (leaves only) finely chopped|
|3||cups cooked white rice|
|12||long pickled |
PROCEDURE FOR SAUCEHeat the olive oil in a saucepan over medium heat. Add and sauté (in the following order) the onions, garlic and tomatoes.
PROCEDURE 1 TO COOK THE FISHHeat the sauce in a large, deep pot over medium heat, bring to a boil. Add fish filets and cover. Cook 10 more minutes or until fish is cooked, but firm.
PROCEDURE 2 FOR COOKING THE FISHPreheat oven to 180° C.
Seafood lends a distinct signature to Veracruz’s traditional cooking. The region’s first inhabitants made fishing their principal economic resource and—added to the land’s bounty—created a wide-ranging gastronomic repertoire that later incorporated products that arrived by sea, from other parts of the planet, to this, the sixteenth century’s gateway to the New World.