VERACRUZ-STYLE RED SNAPPER
I like red snapper for this, but any white, flaky fish will work. By the way, many Veracruz-style fish recipes call for pickled jalapenos, but I think there's plenty of acidity in this from the lime and tomatoes, so I like the fresh pepper a little more.
Provided by Chef John
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 2
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onions begin to turn translucent, 6 to 7 minutes.
- Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to combine.
- Stir in tomatoes, olives, jalapeno pepper, . Cook and stir until jalapeno pepper softens and tomatoes begin to collapse, about 3 minutes. Remove from heat; stir in oregano.
- Drizzle 1 teaspoon olive oil into a small baking dish. Sprinkle in 1 tablespoon of the tomato-olive mixture. Top with 1 snapper fillet, salt, black pepper, and cayenne pepper. Top with more filling and juice from 1 lime. Repeat with remaining snapper fillet, seasoning, and lime juice in a second baking dish.
- Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.
Nutrition Facts : Calories 452.3 calories, Carbohydrate 16.2 g, Cholesterol 72.6 mg, Fat 25.2 g, Fiber 4.1 g, Protein 43.1 g, SaturatedFat 3.6 g, Sodium 1033.5 mg, Sugar 2.7 g
VERACRUZ-STYLE FISH SOUP
Make and share this Veracruz-Style Fish Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Cholesterol
Time 7h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Place the tortillas in the bottom of the insert of a 5-7 quart slow cooker.
- Heat the oil in a large skillet over med-high heat.
- Add the onion, garlic, jalapeno, bell peppers, cumin, and oregano and saute until the vegetables are softened, about 5 minutes.
- Deglaze the pan with the beer, scraping up any browned bits from the bottom of the skillet.
- Transfer the contents of the skillet to the slow cooker and stir to combine with the tortillas.
- Stir in the tomatoes and clam juice.
- Cover and cook on LOW for 4-5 hours.
- Stir in the fish, rice, and cilantro; cook for 1 hour, until the fish is cooked through.
- Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 229.4, Fat 5.4, SaturatedFat 0.9, Cholesterol 23.3, Sodium 293.5, Carbohydrate 28.8, Fiber 3, Sugar 5.4, Protein 13.9
VERACRUZ-STYLE TILAPIA ("PESCADO A LA VERACRUZANA")
Provided by Marcela Valladolid
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- In a medium saute pan, heat 1 tablespoon of the olive oil over medium-high heat. Season the fish fillets on both sides with salt and black pepper, to taste. Saute the fillets until they are opaque and just cooked through, about 2 minutes per side. Transfer the fish to a glass baking dish where they fit snugly.
- In the same saute pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the onion and garlic and cook until the onion is translucent, about 5 minutes. Add the tomatoes, Anaheim chile, bay leaf and oregano and bring the pan to a boil. Reduce the heat to medium, cover and let the sauce simmer until the chiles soften, about 6 minutes. Uncover the pan, add the olives and capers, and cook until the flavors combine, about 4 minutes. Season the sauce with salt and pepper, to taste.
- Pour the sauce over the fish in the baking dish. Bake until the fish is heated through, about 5 minutes. Remove the dish from the oven, discard the bay leaf and serve.
FISH VERA CRUZ
Steps:
- In a medium saucepan, boil the tomatoes, jalapenos, oregano, and garlic salt for about 8 minutes, or until tomatoes have cooked down to a liquid. Remove from heat and let cool slightly. *Transfer to a blender and puree until smooth. Return sauce to pan, add chopped onion and cilantro, and stir well. Heat through and keep warm until ready to serve.
- Heat oil in a large skillet over medium-high heat (you can use as little as 2 tablespoons oil to up to 1/2-inch deep). Season fish with salt and pepper and then carefully place in the pan; this may require adding the fish in 2 batches if your skillet is not large enough to hold all 4 fillets. Saute or pan-fry the fish until cooked on 1 side (fish will be opaque on that side). Carefully flip fish and continue cooking until cooked on second side and cooked through in the middle; the fish should be opaque in the middle. Cooking time will vary based on thickness of the fish fillets and the type of fish, but it should not take more than 3 to 5 minutes on each side. Transfer fish onto a serving platter or each of 4 dinner plates and top with the sauce. Serve immediately.
VERACRUZANA CRAB SOUP
This is an elegant soup that I've served at dinner parties as well as family dinners. It has a spicy depth of flavor, resulting from the combination of pickled capers, pickled jalapeños (don't substitute fresh for canned here) and olives.
Provided by Martha Rose Shulman
Categories dinner, soups and stews, appetizer, main course
Time 1h15m
Yield Serves six to eight
Number Of Ingredients 15
Steps:
- Heat the oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onions. Cook, stirring, for five to 10 minutes until tender. Add the garlic and continue to cook for another minute or two, until the garlic begins to color. Add the tomatoes and about 1/2 teaspoon salt, and cook, stirring, for about 15 minutes, until the tomatoes are somewhat cooked down and the mixture smells fragrant. Add the potatoes, the winter squash, chiles, olives, capers, bouquet garni and the oregano, and stir together for five minutes. Add 2 quarts water and salt to taste, and bring to a simmer. Simmer 30 minutes, until the potatoes and winter squash are tender. Taste and adjust seasonings, adding more salt and/or garlic if you wish. Remove from the heat if not serving right away.
- Bring the soup back to a bare simmer, and stir in the crab. Heat through, stirring and being careful not to let the soup boil or the crabmeat, which is already cooked, will become too rubbery. Just before serving, stir in the chopped cilantro, and serve with lime wedges on the side.
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 3 grams, Carbohydrate 25 grams, Fat 4 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 1023 milligrams, Sugar 8 grams, TransFat 0 grams
More about "veracruz style fish soup recipes"
BAKED VERACRUZ FISH RECIPE (PESCADO A LA VERACRUZANA)
From fromachefskitchen.com
4.7/5 (12)Total Time 45 minsCategory Fish And SeafoodCalories 233 per serving
- Preheat oven to 375 degrees. Lightly oil a baking dish large enough to hold your fish and evenly distributed sauce. Set aside.
- Add the cherry tomatoes. Cook 4-5 minutes or until the tomatoes are beginning to blister and soften.
MEXICAN SEAFOOD SOUP RECIPE (CALDO DE MARISCOS)
From mexicoinmykitchen.com
5/5 (12)Category SeafoodServings 2Calories 514 per serving
- Place a medium-size frying pan over medium heat and pour in half of the vegetable oil. Add the fish and sear for a few seconds, just enough to seal it on both sides. This step will give the fish a better flavor, as well as keep it from falling apart when it’s in the soup. After you’ve seared the fish, set aside.
- Roast the tomato, garlic, and onion in the same frying pan until the skin of the tomato (and only that of the tomatis slightly charred. Afterward, set all these ingredients aside.
- In the same pan, fry the tortilla until lightly golden (but be careful not to burn it). The tortilla will add a thick consistency to the broth.
- Using your blender, blend the tomato, onion, garlic, and jalapeño pepper with a little bit of water (you can use fish or seafood broth if you have it). Add salt and black pepper to your liking, along with the fried tortilla, and blend again.
TILAPIA VERACRUZ STYLE | MEXICAN RECIPES, EASY STOVETOP …
From mexicoinmykitchen.com
VERACRUZ STYLE WHITE FISH RECIPE - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
EASY MEDITERRANEAN-STYLE FISH SOUP | THE MEDITERRANEAN …
From themediterraneandish.com
FISH VERACRUZ RECIPE | RECETA DE PESCADO A LA …
From norecipes.com
FISH VERACRUZ - MAYO CLINIC
From mayoclinic.org
VERACRUZ STYLE FISH SOUP (BACALAO A LA VERACRUZANA)
From muybuenoblog.com
5/5 (1)Total Time 1 hr 5 minsCategory Main Course, Soup, StewCalories 366 per serving
VERACRUZ STYLE FISH RECIPE - QUERICAVIDA.COM
From quericavida.com
VERACRUZANA CRAB SOUP RECIPE - LOS ANGELES TIMES
From latimes.com
VERACRUZ-STYLE FISH SOUP - HEALTHY FOOD
From food1healthy.com
RECIPE: VERACRUZ SOUP STEP BY STEP WITH PICTURES | HANDY.RECIPES
From handy.recipes
FISH VERACRUZ RECIPE • MAMA LATINA TIPS
From mamalatinatips.com
EASY MEXICAN FISH VERACRUZ DINNER - FARM TO JAR FOOD
From farmtojar.com
FISH VERACRUZ-STYLE | SAVEUR
From saveur.com
VERACRUZ-STYLE FISH SOUP RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
You'll also love