Name: Pescado a la Veracruzana
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican (Veracruz)
Ingredients: 680 g White fish fillets (snapper, grouper, cod, or halibut), skin off; 1.25 tsp Fine salt; 0.5 tsp Black pepper, freshly ground; 2 tbsp All-purpose flour (for light dredge, optional); 3 tbsp Olive oil; 1 medium White onion, thinly sliced; 4 cloves Garlic cloves, minced; 1 medium Green bell pepper, thinly sliced; 500 g Ripe tomatoes, diced (or canned diced tomatoes); 1 leaf Bay leaf; 1 tsp Dried Mexican oregano; 2 tbsp Pickled jalapeños, sliced (or 1 fresh jalapeño); 0.5 cup Green olives, sliced; 2 tbsp Capers, drained; 1 tbsp Raisins (traditional, optional); 120 ml Chicken or fish stock (or water); 1.5 tbsp Lime juice (or white wine vinegar); 0.25 cup Fresh cilantro, chopped

Chop-Chop

Pescado a la Veracruzana | Chop-Chop

Ingredients

Preparation

Method

Vitamins

Minerals

Ingredients

Preparation

Method

Nutrition Facts

Vitamins

Minerals