Huachinango a la Veracruzana (Veracruz-style Red Snapper)
México en tu mesa (Sagarpa)
6 slices red snapper, clean, scaled, with skin and bones, approximately 200 g each
3 tablespoons olive oil
2 white onions, finely chopped
3 cloves garlic, peeled and minced
1 kg tomatoes, boiled, peeled, seeded, finely chopped
½ cup unseasoned tomato purée
3 fresh bay leaves
2 sprigs fresh thyme
2 sprigs fresh marjoram
½ teaspoon dried oregano
1 cup whole green olives with pits, rinsed
¼ cup capers, rinsed
½ cup peeled almonds, roughly chopped
4 tablespoons parsley, stemmed, finely chopped
3 cups cooked white rice
12 long güero chiles in escabeche
Salt and ground black pepper
Heat the olive oil in a saucepan over medium heat. Add and sauté the onions, garlic, and tomatoes. Add the tomato purée and cook for 10 minutes. Reduce the heat and add the herbs.
Simmer for 10 minutes more.
Add the olives, capers, and almonds. Season with salt and pepper.
Heat the sauce in a large, deep pan over medium heat. When it boils, place the slices of fish in it and cover.
Cook for about 10 minutes, or until the fish is cooked, but firm.
Serve immediately, sprinkling parsley over the fish. Serve with white rice and the pickled peppers.