FISH VERACRUZ STYLE 6 servings

INGREDIENTES

6


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

TO SERVE

4

tablespoons parsley (leaves only) finely chopped
3 cups cooked white rice
12 long pickled güero chiles

PROCEDURE FOR SAUCE

Heat the olive oil in a saucepan over medium heat. Add and sauté (in the following order) the onions, garlic and tomatoes.
Add tomato puree and cook for 10 minutes; reduce heat and add herbs. Simmer over low heat for 10 minutes. Add olives, capers and almonds, followed by salt and pepper.

PROCEDURE 1 TO COOK THE FISH

Heat 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 FISH

Preheat oven to 180° C.
Place some sauce in a baking dish, then place fish and pour the remaining sauce on top. Cover with aluminum foil and bake for 15-20 minutes or until fish is cooked, but firm.
In both cases, serve immediately, sprinkling parsley on top of the finished fish. Serve with white rice and the pickled peppers.

GLOSS

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. Pescado a la Veracruzana is one delicious example.

Products

Güero chile
Snapper
Tomato common