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If I could pick my new favorite seafood dish, this Veracruz style cod from the cookbook, Tu Casa Mi Casa would be the absolute winner. Wow, so many colors and flavors!
This one pot dish couldn't be easier to make. If you are looking for a recipe to prepare your mother for Mother's Day, this is it!
Prepare all the ingredients and add them to a large pot and cook: the magic comes together in less than 30 minutes. This dish may be simple to prepare, but it tastes more than elegant and is light, yet full of flavor and festive enough to serve dinner guests.
This Veracruz-style cod is a much-loved dish from acclaimed chef Enrique Olvera. His mother made this dish grow and now he has made it his. She hopes her children will do the same. After eating this dish, I could honestly feel the lovein every bite It is very comforting.
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The dish is colorful of the fingerling potatoes, pickled peppers, and pickled banana peppers, and is full of textures and flavors with a mix of spicy Mediterranean olives and capers and Mexican tomatoes and potatoes. The recipe calls for salted cod, but I bought unsalted fillets that eliminated the need to remove salt from the cod overnight.
The sauce alone is very tasty and can even be prepared on its own without the fish and served with simple fish fillets or topped with grilled chicken.
The stew makes delicious leftovers, since the fish crumbles in the sauce, it can even be served as tacos.
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The cookbook, Tu Casa Mi Casa: Mexican recipes for the home cook,It is one that I highly recommend. I love that Enrique grew up in his grandmother's kitchen; You can feel the love he feels for his grandmother and his passion for celebrating Mexican cuisine.
In this cookbook, Enrique is getting in touch with his childhood memories and going back to basics: the style is very homey and not perfect, and makes him feel like he's at his grandmother's kitchen table . You can feel that cooking in this cookbook is an act of love. I hope I can make many more recipes in this cookbook.
Photograph of Maria Rosa
HOW IS THIS RECIPE? YOU WILL ALSO LOVE THESE:
Cod a la Veracruzana (Cod a la veracruzana)
Servings: 6 servings
Preparation time: 35 minutes.
Cook time: 30 minutes.
Total time: 1 hour 5 minutes
Course: main course
The dish is colorful of the fingerling potatoes, pickled peppers, and pickled banana peppers, and is full of textures and flavors with a mix of spicy Mediterranean olives and capers and Mexican tomatoes and potatoes.
- 2 pounds of fillets of cod or tilapia
- Kosher salt
- 4 tablespoons of extra virgin olive oil
- 3/4 cup sliced white onion
- 2 garlic cloves, thinly sliced
- 10 very ripe plum tomatoes, chopped
- 1 small bunch fresh parsley leaves, chopped
- 1/2 pound potatoes or fry, cut into small pieces
- 4 pickled banana peppers
- 1 red bell pepper, sliced
- 4 tablespoons pitted green olives
- 4 tablespoons of capers
- 4 bay leaves
- 2 sliced lemons
- 1/2 cup blanched flaked almonds
Season the fillets with salt.
In a large saucepan, heat the oil over medium-high heat until it shines. Add onion and garlic and fry until golden brown, about 10 minutes. Add the tomatoes and cook until they begin to decompose for about 10 minutes. Reduce heat to low and add the cod and the rest of the ingredients.
Cover and cook until potatoes are cooked through, 20 to 30 minutes. Add water if the liquid evaporates too fast, it should be thick. Test the salt and adjust if necessary. Top with chopped parsley.
Store leftovers in an airtight container or ziplock bag in the refrigerator for up to 1 week or in the freezer for up to 2 months. Just add a little water to reheat.
Calories: 366 kcal, carbohydrates: 25 g, protein: 33 g, fat: 17 g, saturated fat: 2 g, cholesterol: 65 mg, sodium: 336 mg, potassium: 1522 mg, fiber: 7 g, sugar: 9 g , vitamin A: 3275 IU, vitamin C: 102 mg, Calcium: 105 mg, Iron: 3 mg