5 from 3 votes
Veracruz-Style Cod (Bacalao a la Veracruzana)
Adapted from Tu Casa Mi Casa. This fish soup is packed with so many colors and flavors! If you have been searching for a peppy way to celebrate Friday fish dinners, this recipe should be at the top of your list. This one-pot dish couldn’t be simpler to make. Packed to the gills (pun intended) with flaky white fish and vegetables, this fish soup is light enough for spring's arrival while still hearty and cozy enough for the chilly weather.
Prep Time
35 mins
Cook Time
30 mins
Total Time
1 hr 5 mins
Servings:
6
servings
Calories:
366 kcal
Course:
Main Course, Soup
Cuisine:
Mexican
Ingredients
- 2 pounds cod or tilapia fillets
- kosher salt
- 4 tablespoons extra-virgin olive oil
- 3/4 cup white onion sliced
- 2 garlic thinly sliced, cloves
- 10 plum tomato roughly chopped, very ripe
- 1 parsley roughly chopped, small bunch, fresh leaves
- 1/2 pound baby potato cut into bite-size pieces, or fingerling potato
- 4 banana peppers pickled
- 1 red bell pepper sliced
- 4 tablespoons green olives pitted
- 4 tablespoons capers
- 4 bay leaf
- 2 lemon sliced, plural
- 1/2 cup almond blanched, flaked (sliced
Instructions
- Season fillets with salt.
- In a large pot, heat the oil over medium-high heat until shimmering. Add the onion and garlic and fry until starting to brown, about 10 minutes. Add the tomatoes and cook until they start to break down about 10 minutes. Reduce to a simmer and add the cod and the rest of the ingredients.
- Cover and cook until the potatoes are cooked through, 20 to 30 minutes. Add water if the liquid is evaporating too quickly, it should be soupy. Taste for salt and adjust if necessary. Top with chopped parsley.
Cup of Yum
Notes
- Store any leftovers in an airtight container or zip-seal bag in the refrigerator for up to 1 week or the freezer for up to 2 months. Just add a bit of water to reheat.
- While the recipe was originally written for cod, any flaky white fish should do just fine. Tilapia, haddock, snapper, pollack, halibut, or flounder would all do the trick.
Nutrition Information
Calories
366kcal
(18%)
Carbohydrates
25g
(8%)
Protein
33g
(66%)
Fat
17g
(26%)
Saturated Fat
2g
(10%)
Cholesterol
65mg
(22%)
Sodium
336mg
(14%)
Potassium
1522mg
(32%)
Fiber
7g
(28%)
Sugar
9g
(18%)
Vitamin A
3275IU
(66%)
Vitamin C
102mg
(113%)
Calcium
105mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 366
% Daily Value*
| Calories | 366kcal | 18% |
| Carbohydrates | 25g | 8% |
| Protein | 33g | 66% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 65mg | 22% |
| Sodium | 336mg | 14% |
| Potassium | 1522mg | 32% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 3275IU | 66% |
| Vitamin C | 102mg | 113% |
| Calcium | 105mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.