Aromatic Veracruz Style Fish

Aromatic Veracruz Style Fish

Main course

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Cook Time

50 min

Servings

4

Difficulty

Easy

Prep Time

25 min

This Thermomix® recipe for Aromatic Veracruz Style Fish is ready in 50 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This Veracruz style fish is a dish full of flavor and tradition. The combination of tomato, onion, garlic, olives and capers creates a delicious sauce that permeates each white fish fillet. It is a recipe that I make often because it is very easy to prepare and always triumphs at home. Ideal for a quick weekday meal or to surprise your guests with a Mediterranean dish with a Mexican touch. Go ahead and try it, you will love it! It is prepared in less than an hour and is a healthy and delicious option.

Ingredients (15 ingredients)

  • 4 filetes fish
  • 1 pieza chopped onion
  • 2 dientes sliced garlic
  • 4 piece chopped tomatoes
  • 200 gramos tomato puree
  • 1 piece chopped bell pepper
  • 50 gramos capers
  • 50 gramos sliced green olives
  • 1 rama fresh parsley
  • 3 hojas bay leaf
  • 2 granos allspice
  • 1 pinch coarse salt to taste
  • 1 pinch black pepper to taste
  • 1 pinch yellow chili pepper to taste
  • 2 cucharadas soperas olive oil

Preparation (6 steps)

1

Chop onion and garlic

Thermomix® Setting
3 sec/keine/Speed 5

Place 1 piece of chopped onion and 2 cloves of sliced garlic in the Thermomix glass. Chop for 3 seconds at speed 5.

3
2

Sauté onion and garlic

Thermomix® Setting
5 min/248°F/Speed 1 120

Add 2 tablespoons of olive oil, a pinch of coarse salt, 3 bay leaves and 2 allspice peppercorns to the glass. Sauté for 5 minutes at 120°C at speed 1.

300
3

Add tomato and puree

Thermomix® Setting
3 min/212°F/Speed 2 100

Add 4 chopped tomatoes and 200 grams of tomato puree to the glass. Mix for 3 minutes at 100°C at speed 2. Add a pinch of black pepper to taste.

180
4

Incorporate bell pepper

Thermomix® Setting
5 min/212°F/Speed 2 100

Incorporate 1 chopped bell pepper into the glass. Cook for 5 minutes at 100°C at speed 2 to integrate the flavors.

300
5

Add capers and olives

Thermomix® Setting
5 min/212°F/Speed 2 100

Add 50 grams of capers and 50 grams of sliced green olives to the glass. Season with a little more salt and cook for 5 minutes at 100°C at speed 2.

300
6

Cook the fish

Thermomix® Setting
25 min/194°F/Speed 1 90 Reverse

Place 4 fish fillets in the glass. Add a little chopped fresh parsley and a pinch of yellow chili pepper to taste. Cover and cook for 25 minutes at 90°C at speed 1 with the reverse direction.

1500

Finished cooking? Great! 🎉

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About this recipe

Veracruz Style Fish is a dish that reminds me of my childhood family meals. Although I am not Veracruz native, my grandmother, who was, prepared this dish with a mastery that I still try to emulate today. She taught me that the key is in the quality of the ingredients and in the affection that is put into the preparation. This dish is an explosion of Mediterranean flavors with a Mexican touch. The white fish, preferably a firm fillet such as cod or grouper, acts as a blank canvas for the Veracruz sauce. The onion and garlic, finely chopped and sautéed in olive oil, form the aromatic base. The tomatoes, juicy and ripe, provide the characteristic acidity and sweetness. The tomato puree intensifies the flavor and gives body to the sauce. The bell pepper, sweet and slightly spicy, adds a touch of color and complexity. Capers and sliced green olives, with their salty and vinegary flavor, are essential for the balance of the sauce. Fresh parsley, chopped at the end, adds a touch of freshness and color. Bay leaves and allspice peppercorns infuse the sauce with a subtle and spicy aroma. The yellow chili pepper, optional, adds a spicy touch for those who prefer it. To prepare this dish in the Thermomix®, it is important to follow the steps carefully. When chopping the onion and garlic, it is crucial not to exceed the speed to prevent them from turning into puree. During the sauté, the temperature of 120°C is ideal for the ingredients to cook slowly and release their aromas. When adding the tomato and puree, it is important to mix well so that they are fully integrated. When cooking the fish, a temperature of 90°C is sufficient for it to cook evenly without drying out. The reverse direction is essential to prevent the fish from crumbling. If you want to experiment with variations, you can substitute the fish for firm tofu for a vegetarian or vegan option. You can also add other vegetables such as carrots or zucchini. As for the spices, you can add a little cumin or smoked paprika to give it a different touch. Veracruz Style Fish is traditionally served with white rice and warm corn tortillas. You can also accompany it with a fresh salad or steamed potatoes. This dish can be prepared in advance and stored in the refrigerator for a maximum of two days. It can also be frozen, although the texture of the fish may change slightly. To reheat, simply heat the sauce in a saucepan over low heat and add the fish at the end so that it does not dry out.

Created by

Carmen Rivera

Carmen Rivera

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Tags

#Fish #Mediterranean #Healthy #Easy #Main course

Allergens

  • Fish

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