Veracruz-style Fish
Tender white fish fillet simmered in a rich tomato sauce with olives, capers, and jalapeño — a vibrant classic from the Veracruz coast.
Ingredients
- white fish fillet4 fillet
- tomato4 pcs
- boiling water for blanching tomatoes500 ml
- onion0.5 pcs
- garlic2 cloves
- olive oil2 tbsp
- pitted green olives60 g
- capers1 tbsp
- jalapeño pepper1 pcs
- fish broth120 ml
- bay leaf1 leaf
- salt1 to taste
- black pepper (ground)1 to taste
- fresh parsley1 stalk
- white rice or corn tortillas for serving1 to taste
Instructions
Score the tomatoes, pour boiling water over them and let sit for 2–3 minutes, then peel and blend with the garlic into a smooth sauce.
Pat the white fish fillets dry, season with salt and pepper, and set aside for 5 minutes while you prepare the base.
Heat the olive oil in a wide skillet over medium heat and sauté the onion for 5 minutes, until soft and translucent.
Pour in the tomato sauce, add the bay leaf, green olives, capers, jalapeño, and fish stock. Bring to a gentle simmer and cook for 10 minutes, until the sauce thickens slightly.
Place the fillets in the sauce, cover with a lid, and cook over medium heat for 8–10 minutes, until the fish turns opaque and flakes easily with a fork.
Remove the bay leaf, adjust the salt and pepper, plate the fish, and spoon the sauce over it.
Sprinkle with fresh parsley before serving; serve hot with white rice or corn tortillas.
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