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+ servings
A white dish with the fish covered in sauce and white rice on the side.
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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. iI’s a crowd pleaser. 
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 326kcal
Author Ana Frias

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.

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

Nutrition

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