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Per serving
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- 1
Par-cook the potatoes
Cut the baby potatoes into bite-size pieces, drop them in a medium pot, and cover with water. Boil until just half-cooked, about 10 minutes, then drain and set aside. They'll finish cooking in the sauce.
- 2
Build the base
Heat the olive oil in a large wide skillet over medium-high. Thinly slice the onion and both bell peppers, add them in, and saute for 2 minutes until they start to soften. Finely chop the garlic, toss it in, and cook until fragrant.
- 3
Make the salsa Veracruzana
Chop the tomatoes and add them along with the capers, halved green olives, sliced pickled jalapenos, and the canned tomato sauce. Simmer for 2 minutes to pull it all together.
- 4
Season and simmer
Stir in the thyme, oregano, garlic powder, bay leaves, fish stock, and the par-cooked potatoes. Mix well and let everything bubble so the flavors get friendly.
- 5
Add the fish
Season both sides of the red snapper with salt and pepper. Nestle the fillets into the sauce, spoon plenty of veggies and broth over the top, cover, and cook over medium heat for about 10 minutes, until the fish flakes easily with a fork.
- 6
Serve it saucy
Fish out the bay leaves, taste, and adjust salt and pepper. Plate each fillet swimming in that tomato-olive sauce with the potatoes alongside.
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Pescado a la Veracruzana (Veracruz-Style Fish)
Created by: TacoEveryDay
Ingredients
- 1 lb baby potatoes
- 2 tbsp olive oil
- 1 yellow onion
- 1/2 red bell pepper
- 1/2 green bell pepper
- 1 garlic
- 3 tomatoes
- 4 tbsp capers
- 1/4 cup green olives
- 2 pickled jalapenos
- 8 oz tomato sauce
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/4 tsp garlic powder
- 2 bay leaves
- 4 cup fish stock
- 1 1/2 lb red snapper
- salt and pepper
Instructions
- Par-cook the potatoesCut the baby potatoes into bite-size pieces, drop them in a medium pot, and cover with water. Boil until just half-cooked, about 10 minutes, then drain and set aside. They'll finish cooking in the sauce.
- Build the baseHeat the olive oil in a large wide skillet over medium-high. Thinly slice the onion and both bell peppers, add them in, and saute for 2 minutes until they start to soften. Finely chop the garlic, toss it in, and cook until fragrant.
- Make the salsa VeracruzanaChop the tomatoes and add them along with the capers, halved green olives, sliced pickled jalapenos, and the canned tomato sauce. Simmer for 2 minutes to pull it all together.
- Season and simmerStir in the thyme, oregano, garlic powder, bay leaves, fish stock, and the par-cooked potatoes. Mix well and let everything bubble so the flavors get friendly.
- Add the fishSeason both sides of the red snapper with salt and pepper. Nestle the fillets into the sauce, spoon plenty of veggies and broth over the top, cover, and cook over medium heat for about 10 minutes, until the fish flakes easily with a fork.
- Serve it saucyFish out the bay leaves, taste, and adjust salt and pepper. Plate each fillet swimming in that tomato-olive sauce with the potatoes alongside.