Fish fillet in style Veracruz

Submitted by enr on 03 Nov 2013
800 g canned tomatoes (maybe fresh)
1/4 cup olive oil
1/4 cup onion
3 large cloves garlic
3 small bay leaves
1 tsp oregano
1/4 cup green olives
2 tbsp raisins
2 tbsp capers
6 fillets of fish in 120-150 g each
3 marinated peppers jalapeno (optional)
Fish fillet in style Veracruz
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Tomato juice is filtered and separated. Tomatoes are creased or ground into paste. Juice them pretseshtda and released again. The fat is heated in a skillet over medium-high heat. Add the onion and stir for approximately 30 seconds. Add garlic and stirred for 30 seconds. Add minced meat tomatoes and cook 1 minute. Pour a bay leaf, parsley, oregano, and 1/4 cup of the reserved juice from tomatoes. Leave on low heat until the sauce thickens (about 3 minutes). Add the olives, raisins, capers and remaining tomato juice. The sauce simmer until it thickens again, stirring occasionally (about 8 minutes). Season with salt and pepper. 3 tbsp of sauce is placed in a glass baking dish. Fish fillets, pre-seasoned with a little salt and pepper, arrange on top and cover with remaining sauce. Bake at 220C for about 18 minutes. Serve with half a pickled hot pepper optional. * The original recipe used type of red fish, red snapper, but can be prepared with another fish fillet, and even chicken. * Raisins may increase or decrease to balance the taste of capers and olives.
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03 Nov 2013


great offer! :)