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!
🐟 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!
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
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:
- Sea bass
- Queen snapper
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.
Add the dried herbs, fish stock and potatoes. Mix all ingredients well.
- 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.
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.
Mariscos Recipes To Try:
💫 If you make this recipe be sure to leave a rating in the comments below. You can also tag me on Instagram at @anafriasb.🙏
Pescado A La Veracruzana
- 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
- 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.
- Sea bass
- Queen snapper
ADD YOUR OWN PRIVATE NOTES
Whenever you come back to this recipe, you’ll be able to see your notes.
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.