Pescado a la Vizcaína Chapina (Lake Atitlán Tomato, Olive & Caper Fish) – Authentic Guatemala Recipe

Ingredients for Pescado a la Vizcaína Chapina (Lake Atitlán Tomato, Olive & Caper Fish) (4 Servings)

• 1.25 lbs (or 2.5 cups) flaky white fish fillets, prepped into bite-sized pieces
• 1.5 cups roasted plum tomatoes, washed and trimmed
• 1 cup green olives and capers
• 1 medium onion and 3 cloves garlic, finely minced with thyme
• 1.5 tbsp traditional Guatemala seasoning (oregano, bay leaf, garlic, olive oil)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown flaky white fish fillets for 5 minutes.
2. Add minced onion, garlic, thyme, and oregano, bay leaf, garlic, olive oil, stirring for 2 minutes until deeply aromatic.
3. Add roasted plum tomatoes and pour in the braising liquid; bring to a lively simmer.
4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
5. Stir in green olives and capers right before serving warm.