Authentic Mexican Fish Veracruz: A Zesty Seafood Recipe & Travel Inspiration
Experience the vibrant flavors of Mexico with this authentic Fish Veracruz recipe. This light and incredibly flavorful way to prepare fish showcases the rich Spanish influence through zesty olives, briny capers, and a luscious tomato broth. Every spoonful is a delight, transporting your taste buds straight to the sun-drenched coast of Veracruz. Beyond the delicious recipe, join us for a glimpse into our recent unforgettable Mexican adventure that inspired this culinary creation.
Our Unforgettable Mexican Adventure: Fiesta, Beach, and Flavors
Last week, we were fortunate enough to immerse ourselves once again in the glorious Mexican sunshine, specifically in the beautiful region of Puerto Vallarta. It was a spectacular week filled with vibrant fiestas, relaxing beach days, and, most notably, a heartwarming Mexican-Norwegian wedding that brought together friends and family from around the globe. This journey wasn’t just a vacation; it was a deep dive into the rich culture and incredible culinary traditions that constantly inspire us.
While June might not be the peak season many consider for a Mexican getaway, let me assure you, it was absolutely wonderful. Yes, it was hot, and very humid, but these minor points were far outweighed by the benefits. We enjoyed significantly less expensive travel, warm ocean waters that felt like a luxurious bath, and incredibly vibrant, colorful, and fantastic experiences at every turn. Best of all, the usual tourist crowds were minimal, allowing for a more authentic and intimate connection with the destination. And of course, the warm and friendly Mexican people were as welcoming and gracious as ever. It was truly fiesta time!
A Celebration of Love: The Mexican-Norwegian Wedding
The highlight of our trip was attending the wedding of the son of dear Mexican friends to his Norwegian sweetheart. This grand celebration in Puerto Vallarta was a beautiful fusion of cultures, attended by guests from eleven different countries, showcasing the universal appeal of love and friendship. As the Canadian contingent, we flew down with two other beloved couples, ready to partake in three days of joyous festivities.
The wedding week kicked off with a delightful ‘getting to know each other’ fiesta the night before the main event, setting a relaxed and joyful tone. The wedding day itself featured a charming midday ceremony followed by an elegant evening reception, where laughter and dancing filled the air. We concluded the celebrations with a wonderful farewell brunch the day after, savoring the last moments with new and old friends.
These amazing memories from the joyful international wedding were just the beginning. We were thrilled to spend the remaining days of our week exploring local markets in neighboring towns and relaxing on the beautiful beaches.
Exploring Puerto Vallarta & Bucerias: Sights, Sounds, and Tastes
The markets of Puerto Vallarta and Bucerias offered a sensory feast. From the intricate artistry of local crafts to the tantalizing aromas of street food, every corner held a new discovery. We savored the atmosphere, picking up unique souvenirs and soaking in the everyday life of these charming towns.
Everywhere we turned, street stands beckoned with delicious aromas. One of our favorites was the freshly roasted corn, slathered with mayonnaise, chili powder, a squeeze of lime, and a sprinkle of queso – a truly irresistible snack that embodies Mexican street food culture.
Mexican Talavera pottery, with its distinct patterns and colors, caught our eye, adding to the rich tapestry of crafts available. The smiling faces of merchants and schoolgirls on their way home painted a picture of everyday charm.
Relaxing by the Ocean: The Warm Pacific
In between wedding activities and market strolls, we dedicated ample time to the beautiful beach. The Pacific Ocean, famously warm and inviting, truly felt like a giant bathtub, perfect for playful splashing and long, leisurely swims. There’s nothing quite like the feeling of warm sand between your toes and the gentle rhythm of the waves.
Beach vendors, a staple of Mexican beaches, provided endless refreshment and entertainment. From fresh coconuts and ripe mangoes to crispy chips, there was always something delicious to enjoy right where we lounged.
The Culinary Inspiration: Falling in Love with Fish Veracruz
During our explorations, at one of the charming beachside restaurants in Bucerias (regrettably, the name eludes me, as I was too busy enjoying the fun and cervesas!), one of our group members ordered the Fish Veracruz. It arrived beautifully baked in foil, with an array of vibrant vegetables and a rich sauce piled atop a succulent white fish fillet. The piquant, tangy flavors immediately transported me back to a wonderful cooking class we had taken on a previous visit to Puerto Vallarta, where we learned to prepare a simpler, yet equally flavorful, Spanish-influenced fish dish.
Inspired by that meal and memories of Margarita’s simple yet exquisite recipe from our cooking class, I set out to recreate the dish at home. I revisited that original recipe, adding a few extra Mexican ingredients and spices to truly amplify the flavors, creating a more robust and complex profile. The result was nothing short of DELICIOUS, earning rave reviews and enthusiastic requests for more from my chief recipe taster!
The History and Flavors of Pescado a la Veracruzana
Fish Veracruz, known in Mexico as Pescado a la Veracruzana, is a celebrated dish originating from the state of Veracruz on Mexico’s southeastern coast. This historic port city is where the Spanish first landed in the 1500s, and the dish beautifully reflects this colonial heritage. The prominent addition of olives, capers, and tomatoes in the sauce distinctly showcases the strong Spanish influence, blending seamlessly with native Mexican ingredients to create a truly unique and delicious culinary experience. It’s a dish that tells a story of cultural fusion with every bite.
Mastering the Easy Fish Veracruz Recipe at Home
You might think a dish with such a rich history and complex flavor profile would be difficult to make, but Fish Veracruz is surprisingly easy to prepare right in your own kitchen. The key lies in fresh ingredients and a simple, layered approach to cooking.
The first step involves gathering your vibrant vegetables. Slice up a colorful array of bell peppers, onions, carrots, and potatoes. Don’t forget to drain those briny olives and capers, which are non-negotiable for that authentic Veracruz flavor.
Next, these lovely vegetables are gently stewed with a rich tomato base, infused with aromatic garlic and a carefully selected blend of spices like oregano and marjoram. This creates the foundational broth that will cradle your fish and impart its incredible depth of flavor.
For the fish, choose a firm white fish fillet. I often use red snapper, as its flaky texture and mild flavor are perfect for this dish, but cod, halibut, mahi-mahi, or even tilapia work beautifully. A quick fry in olive oil ensures the fish holds its shape and develops a slight crust before being added to the stew.
Finally, the lightly cooked fish fillets are nestled into the simmering vegetable and tomato stew, allowing them to gently poach and absorb all the wonderful flavors. A few more minutes of simmering, and your Fish Veracruz is ready to be served! This healthy and satisfying meal is best enjoyed immediately.
To complete the authentic Mexican experience, serve this delightful dish in large shallow bowls with a generous squeeze of fresh lime juice, a sprinkle of diced fresh onions for a refreshing bite, and a dash of your favorite Mexican hot sauce for those who enjoy a little extra zip.
Bring the Taste of Mexico Home
Even if a Mexican vacation isn’t on your immediate horizon, you can still bring the vibrant flavors and joyful spirit of a tropical fiesta right into your home with this incredible Fish Veracruz recipe. It’s a culinary journey that promises light, fresh, and deeply satisfying flavors.
Mmmm. Olé!
* * * * *
Mexican Fish, Veracruz Style
Margaret Bose Johnson
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Ingredients
- 2.2 lbs (1kg) firm white fish fillets like red snapper, sea bass, mahi mahi, cod, tilapia, basa
- 1 large can (796ml/28oz) diced tomatoes or 4 cups/1 litre packed, diced fresh plum tomatoes
- 1 cup (240ml) water
- 4 cloves garlic
- 4 tablespoons olive oil divided
- ½ teaspoon salt plus more for salting the fish
- ¼ teaspoon pepper
- 1 teaspoon dried oregano preferably Mexican
- ½ teaspoon dried marjoram
- 2 bay leaves
- 24 pimiento stuffed green olives halved (about ⅓ of a cup)
- 4 tablespoons capers drained if pickled; rinsed & drained if salted
- 1 green bell pepper
- 1 yellow bell pepper
- 1 orange bell pepper
- 1 medium onion
- 2 carrots
- 2 medium potatoes firm and waxy type, not baking potatoes
- ¼ cup (4 tablespoons) coarsely chopped fresh parsley
to serve:
- chopped fresh onion
- lime wedges about ½ lime per serving
- bottled hot sauce like Valentina or Cholula brand
- warm corn tortillas – optional or crusty bread, gluten-free if necessary
Instructions
- Put tomatoes and their juice, the water, and garlic cloves into a large Dutch oven or heavy-bottomed pot. Using an immersion blender, whiz up the tomatoes and garlic until roughly pureed. (If you don’t have an immersion blender, you can whiz them in a regular blender or mince the garlic and leave the tomatoes diced for a chunkier sauce.) Add 2 tablespoons of the olive oil, ½ teaspoon of the salt, the pepper, oregano, marjoram, and the bay leaves. Bring to a boil, then turn the heat to low and simmer, uncovered, for 5 to 10 minutes, to combine the flavours.
- While the sauce is simmering, prepare the vegetables. Halve the olives and drain the capers. Core the bell peppers and cut them into long thin strips. Cut the onion in half and slice each half crosswise into ¼ inch (½cm) thick slices. Peel the carrot and cut it into 2 inch (5cm) lengths, then cut the lengths into long thin strips. Cut the potatoes into french fry sized batons.
- Add the olives, capers, and cut vegetables to the tomato sauce. Give it a stir, then bring to a boil. Reduce the heat, cover, and simmer for 20 minutes, or until the vegetables are tender.
- While the vegetables are simmering, heat a non-stick skillet with 1 tablespoon of the remaining olive oil over medium heat. Cut the fish fillets into large chunks and sprinkle them lightly with salt. Cook until opaque on the first side, flip them and cook a minute or two more, just until opaque on the outside. The fish should still be slightly undercooked. Transfer the fillets gently to a plate, trying to keep them from breaking up. Use the remaining tablespoon of oil to cook the rest of the fish in one or two more batches.
- When the vegetables are tender, stir in the parsley. Lay the partially-cooked fish fillets, and any of the accumulated juices, gently on top of the simmering vegetables. Spoon some of the tomato sauce over to moisten the fish fillets. Cover the Dutch oven and cook the fish and vegetables for 5 more minutes.
- *Or fully cook the fish filets, and serve with the vegetable stew on the side to spoon over the fish at the table.
- Serve in large shallow bowls, with a small bowl of chopped fresh onions and lime wedges to squeeze on top.
- Pass the hot sauce for anyone who’d like to add a little zip to their Fish Veracruz.
- Serves 5 to 6.
Notes
You can use any type of firm white fish, like red snapper, cod, halibut, tilapia, basa, or mahi mahi. You can even use salmon, if you like.
Just don’t forget the olives and capers and make sure to add a good squeeze of lime juice to serve.
Buen Provecho!
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