Pescado A La Veracruzana

Pescado a la Veracruzana is a tasty fish dish made with a delicious tomato sauce of peppers, baby potatoes, onions, olives, capers and herbs. Ready in 30 minutes or less plus it’s a crowd pleaser. I’m sure you’ll love it! 

A white dish with the Pescado A La Veracruzana covered in sauce and white rice on the side.
An Authentic recipe for Pescado Veracruzano. So good!

🐟 Pescado Veracruzano

Today we’re making Pescado A La Veracruzana. A fish dish from the state of Veracruz, Mexico. It’s roots come from Europe, more specifically, Spain. In Spain, this dish is called Pescado A La Vizcaína. The method and taste were adapted in Mexico to what it is now.

For the fish, I chose red snapper fillets but there are others (suggested below) that you can use. The flesh held up nicely during simmering, and the abundant veggies suffused the broth with rich flavor and body. After just a few minutes, the fish absorbed the heady flavor of the broth and the broth was enriched by the fish. So good!

Why you’ll love this recipe!

  • High-Protein – 24g protein per serving.
  • So flavorful! – I love the flavors of this fish paired with the saucy peppers & onions mixture. Perfect for dipping some tortillas or a piece of bread.
  • A quick dinner – This dish is ready in about 30 minutes!
An oval dish with the Pescado A La Veracruzana fish dish.

Ingredients

The flavors of this dish are built on layers and every single ingredient counts. It’s the perfect balance between a good fish, fresh veggies and herbs.

  • The fish – Typically made with huachinango (red snapper) but that can be an expensive fish, so I’ve included a few other options below.
  • The vegetables – You’ll need potatoes cambray, onion (white or yellow), red and green bell pepper, güero chile (yellow Mexican pepper), a large garlic clove, and tomatoes.
  • The herbs – dried thyme, oregano, garlic powder, bay leaves, salt & pepper
  • Others – olive oil, capers, green olives, tomato sauce, fish or vegetable stock

All ingredients for this recipe on a white oval plate.
The ingredients are fresh and easily found at any grocery store.

What kind of fish should I use?

The authentic recipe for Pescado Veracruzano is made with Huachinango, also known as Pargo or Red Snapper in English. However, since huachinango is one of the most expensive fish out there, there are a few others that you can use without compromising the quality of the dish.

The ideal fish to substitute should have a thicker, firmer flesh like the following:

  • Grouper
  • Sea bass
  • Tilapia
  • Cod
  • Catfish
  • Queen snapper
  • Haddock
Two large slices of raw fish with salt and pepper placed on a large white plate.
Huachinango, also known as Pargo or Red Snapper in English.

How To Make Pescado A La Veracruzana

  • In a medium pot, add the potatoes and cover with water. Cook potatoes until they’re half cooked. About 10 minutes.
  • In a large skillet or wide pot, add the oil and heat over medium-high heat.
  • Add the peppers and onions and saute for 2 minutes. Add the garlic and saute until soft and fragrant.
  • Add the tomatoes, capers, olives and tomato sauce. Cook for 2 minutes.
A large skillet with tomato sauce, onions, peppers and potatoes.

Add the dried herbs, fish stock and potatoes. Mix all ingredients well.

A large skillet with raw fish in the tomato sauce, onions, peppers and potatoes.
  • Season both sides of the fish with salt and pepper.
  • Add the fish to the skillet and cover with the sauce and vegetables.
  • Cover with lid and cook for 10 minutes (or until fish is cooked through) over medium heat.

Chef's Hat Icon.

Substitutions

This recipe is quite flexible and there are many things you can customize

  • You can use different types of potatoes: red, russet (cut into small pieces) or just omit them completely!
  • Vegetables – you can skip the peppers or add your favorite kind.
  • If you don’t have fish stock, you can use vegetable stock instead. Fish stock adds a bit of extra flavor but it’s not necessary. Either way, add more than what the recipe calls for if you like it a little more juicy.
  • In case you don’t have access to fresh tomatoes, you can use one whole canned tomato.
A white dish with Pescado A La Veracruzana covered in sauce and white rice on the side.

What to serve with fish

This Pescado Veracruzano goes perfectly with rice like this Arroz Primavera or just plain with Corn tortillas or Flour tortillas to dip into all those delicious juices!

💫 If you make this recipe be sure to leave a rating in the comments below. You can also tag me on Instagram at @anafriasb.🙏

A white dish with the fish covered in sauce and white rice on the side.

Pescado A La Veracruzana

Servings 4 servings
Ana Frias
5 from 4 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Pescado a la Veracruzana is a tasty fish dish made with a delicious tomato sauce of peppers, baby potatoes, onions, olives, capers and herbs. Ready in 30 minutes or less. iI’s a crowd pleaser. 
4 servings

Ingredients
  

  • 2 to 3 cups potatoes cambray with skin washed thoroughly.
  • 2 Tablespoons olive oil
  • 1 medium onion (white or yellow) Sliced thinly.
  • ½ red bell pepper yellow or orange will work too.
  • ½ green bell pepper
  • 1 Güero chile (yellow Mexican pepper) okay to skip if can't find one.
  • 1 large garlic cloves finelly chopped.
  • 3 small medium tomatoes chopped in small cubes.
  • 4 Tablespoons capers
  • ¼ cup green olives cut in halves.
  • 8 oz tomato sauce from a can (or a 210g box).
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ¼ teaspoon garlic powder
  • 2 large bay leaves
  • 4 cup fish or vegetable stock
  • 1 ½ pound huachinango (red snapper) fish see notes on other fish types

Instructions
 

  • In a medium pot, add the potatoes and cover with water. Cook potatoes until they're half cooked. About 10 minutes.
    2 to 3 cups potatoes cambray with skin
  • In a large skillet or wide pot, add the oil and heat over medium-high heat.
    2 Tablespoons olive oil
  • Add the peppers and onions and saute for 2 minutes. Add the garlic and saute until soft and fragrant.
    1 medium onion (white or yellow), ½ red bell pepper, ½ green bell pepper, 1 Güero chile (yellow Mexican pepper), 1 large garlic cloves
  • Add the tomatoes, capers and olives and cook for 2 minutes.
    3 small medium tomatoes, 4 Tablespoons capers, ¼ cup green olives, 8 oz tomato sauce from a can
  • Add the dried herbs, fish stock and potatoes. Mix all ingredients well.
    ½ teaspoon dried thyme, ½ teaspoon dried oregano, ¼ teaspoon garlic powder, 2 large bay leaves, 4 cup fish or vegetable stock, 2 to 3 cups potatoes cambray with skin
  • Season with salt and pepper both sides of the fish.
  • Add the fish to the skillet and cover with the sauce and vegetables. Cover with lid and cook for 10 minutes (or until fish is cooked through) over medium heat.
    1 ½ pound huachinango (red snapper) fish
  • Once the fish is cooked through, season with salt & pepper according taste.

*Ana’s Notes:

The ideal fish to substitute for the red snapper, should have a thicker and firmer flesh like the following:
  • Grouper
  • Sea bass
  • Tilapia
  • Cod
  • Catfish
  • Queen snapper
  • Haddock

ADD YOUR OWN PRIVATE NOTES

Whenever you come back to this recipe, you’ll be able to see your notes.

NUTRITION

Serving: 1serving | Calories: 326kcal | Carbohydrates: 31g | Protein: 24g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 62mg | Sodium: 1402mg | Potassium: 1183mg | Fiber: 5g | Sugar: 7g

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

A white plate with Pescado A La Veracruzana covered in sauce and white rice and a corn tortilla on the side.

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Recipe Rating




4 Comments

  1. 5 stars
    Hi Ana. LOVED THIS. Tweaked a bit. Used Cod. Five cloves of garlic. Only used two cups of chicken stock (what I had in my pantry) and added anchovy paste to boost the fish flavor. Did not have the Mexican pepper so I added a tablespoon of Harissa. Also added two tablespoons of tomato paste. The fish poached perfectly. This delicious meal will now be in my rotation. The work is in the prep. Comes together quickly. Thank YOU!

  2. 5 stars
    This looks great Ana. I make fish at least once a week for dinner because it’s so quick and easy. I’m always looking for more fish dishes!