Pescado a la Veracruzana

Cut White fish, Tomatoes, Olive oil, Bell pepper into manageable pieces and prepare the onion, garlic, and spices separately.

Heat oil in a heavy pot and cook the onion until soft, then add garlic and spices.

Add the main base for Pescado a la Veracruzana and fry until coated in the aromatic mixture.

Add tomatoes, broth, coconut milk, or the liquid included in the recipe and bring to a gentle simmer.

Cover and stew until the main ingredients are tender and the sauce thickens.

Adjust salt, acidity, and heat at the end; serve hot with the traditional side.