Fish with Veracruz Sauce

Name: Fish with Veracruz Sauce
Cuisine: South American
Ingredients: 2 whole fish (i used sea bream; or fish fillets); veracruz sauce; 1 onion; 2 garlic cloves; 1 roasted red bell pepper (save the juice released when peeling it); 3 canned tomatoes (+ 3 tablespoons of the liquid they were preserved in); 1 marinated hot pepper (+ 1 tablespoon of the vinegar it was in); 1 tablespoon capers; 12 olives; 1/2 teaspoon dried oregano; 1/4 teaspoon dried thyme; 1/4 bunch parsley; 1 bay leaf; 1 piece cinnamon (1 cm); 1 clove; 100 ml dry white wine; 3 tablespoons oil; salt, pepper

May 21, 2012

Mexican Fish and Seafood South American Vegetables Vegetable Dishes

An explosion of flavors, this Mexican sauce made especially for fish. It took me a few months to perfect it, but last night I managed to make it exactly as I had imagined. Until I get to Mexico, I have no choice but to feed on dreams. But what a beautiful and colorful dream! Just look at it!

Ingredients

2 whole fish (I used sea bream; or fish fillets)

Veracruz Sauce

1 onion
2 garlic cloves
1 roasted red bell pepper (save the juice released when peeling it)
3 canned tomatoes (+ 3 tablespoons of the liquid they were preserved in)
1 marinated hot pepper (+ 1 tablespoon of the vinegar it was in)
1 tablespoon capers
12 olives
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 bunch parsley
1 bay leaf
1 piece cinnamon (1 cm)
1 clove
100 ml dry white wine
3 tablespoons oil
salt, pepper

Servings: 2-4

How to prepare fish with veracruz sauce

Prepare the sauce: sauté the onion in hot oil until soft. Add the crushed garlic and sauté for another minute.
Deglaze with wine, add the bay leaf, cinnamon, and clove. Simmer for another 2 minutes until the wine reduces by half.
Add the tomatoes crushed with a fork (along with their liquid) and simmer for 2 more minutes. Add 150 ml water and bring to a boil. Cover and simmer for 10 minutes over medium heat.
Add the roasted pepper cut into medium squares (and its juice), the whole hot pepper (and its liquid), olives, capers (desalted if needed), finely chopped parsley, thyme, oregano, salt (careful with salt - olives and capers are salty) and pepper. Add another 100 ml water and bring to a boil. Cover and simmer for 10 more minutes.
The fish: if whole, score it in several places on one side, sprinkle with salt and pepper, and bake at 200°C for 20 minutes (if using 500 g sea bream; adjust time according to the type and size of fish). If using fillets, sprinkle with salt and pepper, dredge in flour, shake off excess, and fry on both sides in a non-stick pan with very little oil. For a healthier option without frying, place the fillets directly in the hot sauce, cover, and let cook for 5-10 minutes.
Place the fish/fillets on a platter and pour the hot sauce over them.