Pescado a la veracruzana – fish in tomato sauce with olives and capers

Ingredients for 4 portions

• 700 gTilapia fillet, 4 fillets
• to tasteSalt
• to tasteBlack pepper
• 4 tbspOlive oil
• 1Yellow onion, sliced
• 4 clovesGarlic, chopped
• 8Tomatoes, finely chopped
• 2Bay leaves
• 3 mlThyme
• 3 mlMexican oregano
• 100 gGreen olives
• 2 tbspCapers in brine, drained
• 4Pickled güero chillies

On the side

• 250 gRice, long-grain
• 1 tbspRapeseed oil
• ½Yellow onion, in one piece
• 1 cloveGarlic, for the rice
• ≈ 500 mlWater

Method

1. Rinse the rice in a sieve under cold water and drain well.
2. Heat the vegetable oil in a saucepan over a medium heat and fry the rice with the piece of onion and the garlic for 4 minutes without letting it colour. Pour in the water, add salt and bring to the boil.
3. Cover, turn the heat right down and cook the rice for 18 minutes without lifting the lid.
4. Meanwhile, season the fish with salt and pepper.
5. Heat the olive oil in a wide frying pan or casserole over a medium heat and soften the onion for 5 minutes. Add the garlic and cook for 1 minute more.
6. Add the tomatoes, bay leaves, thyme and oregano and simmer for 10 minutes, until the tomatoes have broken down into a thick sauce.
7. Stir in the olives, capers and chillies. Lay the fish fillets in the sauce, spoon some sauce over them, cover and simmer for 8–10 minutes, until the fish is cooked through and flakes easily.
8. Fluff up the rice with a fork and serve the fish and its sauce with the rice.

More recipes

• Tortitas de atún – tuna patties in tomato broth35 min · ≈ $22/port.
• Atún a la mexicana – Mexican tuna salad on tostadas20 min · ≈ $38/port.
• Pescado empanizado – breaded fish fillets with salad35 min · ≈ $33/port.
• Tacos de pescado – Baja-style battered fish tacos50 min · ≈ $35/port.