Pescado a la Veracruzana

Name: Pescado a la Veracruzana
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 3 tbsp olive oil; 1 medium onion, finely diced; 2 clove/s garlic, crushed; 4 vine tomatoes, finely diced; 1 red pepper, finely diced; 1 yellow pepper, finely diced; 1 tsp sea salt flakes; 100 g pitted green olives, drained and sliced; 2 tbsp nonpareille capers, drained; 2 bay leaves; 1 tbsp dried oregano; 25 g pack flat leaf parsley, leaves chopped; 500 g cod fillet, skinned if liked, cut into 8 even pieces

Karla Zazueta's dish originates from Veracruz, a state on the Gulf of Mexico, where it’s traditionally made with a whole red snapper. However, its popularity has spread throughout Mexico. She often prepares fish this way for her family, as the flavourful sauce is so delicious that all ages enjoy it.

5 out of 5 stars(1) Rate this recipe

HealthyLow in saturated fatHigh protein2 of your 5 a day7 plant varieties

Serves4
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

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3 tbsp olive oil
1 medium onion, finely diced
2 clove/s garlic, crushed
4 vine tomatoes, finely diced
1 red pepper, finely diced
1 yellow pepper, finely diced
1 tsp sea salt flakes
100g pitted green olives, drained and sliced
2 tbsp nonpareille capers, drained
2 bay leaves
1 tbsp dried oregano
½ x 25g pack flat leaf parsley, leaves chopped
500g cod fillet, skinned if liked, cut into 8 even pieces

Heat the olive oil in a large frying pan over a medium heat. Add the onion and cook until softened, about 3-4 minutes. Stir in the garlic and cook for 30 seconds more. Add the tomatoes and cook for 5 minutes until they start to break down into a sauce. Add the red and yellow peppers, stir well and cook for a few minutes until softened. Season with the salt and a pinch of black pepper
Stir in the olives, capers, bay leaves, oregano and parsley. Pour in 100ml water and bring the mixture to a simmer. Lower the heat and cook for 10 minutes, stirring occasionally.
Nestle the cod pieces into the sauce and spoon some sauce over them. Cover the pan with a lid and cook for 10 minutes or longer if needed, depending on the thickness of the fillets, until the fish is cooked through, opaque and flakes easily with a fork. Discard the bay leaves and serve hot, with steamed rice, if liked.

Typical values per serving when made using specific products in recipe