Pescado A La Veracruzana

Name: Pescado A La Veracruzana
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 to 3 cups potatoes cambray with skin; 2 Tablespoons olive oil; 1 Medium onion (white or yellow); ½ red bell pepper; ½ green bell pepper; 1 Güero chile (yellow Mexican pepper); 1 large garlic cloves; 3 small medium tomatoes; 4 Tablespoons capers; ¼ cup green olives; 8 oz tomato sauce from a can; 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

User Reviews

4.8

24 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 servings
Calories
326 kcal
Course
Main Course
Cuisine
Mexican

Pescado A La Veracruzana

Delilah Cunningham

Report

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.

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

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

Add to Shopping List

Instructions

In a medium pot, add the potatoes and cover with water. Cook potatoes until they're half cooked. About 10 minutes.
In a large skillet or wide pot, add the oil and heat over medium-high heat.
Add the peppers and onions and saute for 2 minutes. Add the garlic and saute until soft and fragrant.
Add the tomatoes, capers and olives and cook for 2 minutes.
Add the dried herbs, fish stock and potatoes. Mix all ingredients well.
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.
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 Information

Show Details

Serving 1serving Calories 326kcal (16%) Carbohydrates 31g (10%) Protein 24g (48%) Fat 13g (20%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Cholesterol 62mg (21%) Sodium 1402mg (58%) Potassium 1183mg (34%) Fiber 5g (20%) Sugar 7g (14%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 326 kcal

% Daily Value*

Serving	1serving
Calories	326kcal	16%
Carbohydrates	31g	10%
Protein	24g	48%
Fat	13g	20%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	6g	30%
Cholesterol	62mg	21%
Sodium	1402mg	58%
Potassium	1183mg	25%
Fiber	5g	20%
Sugar	7g	14%