Pescado A La Veracruzana

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

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

Cook Time 20

Total Time 30

Servings 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