Pescado a la Veracruzana (Snapper in Olive, Caper & Roasted Tomato Sauce) – Authentic Mexico Recipe
Port of Veracruz classic uniting Spanish olives and capers with Mexican tomatoes and mild chilies.
- Country of Origin
- 🇲🇽 Mexico (North America, Americas)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Red snapper or cod fillets, Crushed Roma tomatoes, Spanish green olives and capers, Mexican oregano, Bay leaf
Ingredients for Pescado a la Veracruzana (Snapper in Olive, Caper & Roasted Tomato Sauce) (4 Servings)
- 1.25 lbs (or 2.5 cups) red snapper or cod fillets, prepped into bite-sized pieces
- 1.5 cups crushed Roma tomatoes, washed and trimmed
- 1 cup Spanish green olives and capers
- 1 medium onion and 3 cloves garlic, finely minced with Mexican oregano
- 1.5 tbsp traditional Mexico seasoning (bay leaf, cinnamon pinch, pickled jalapeño strips, garlic)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown red snapper or cod fillets for 5 minutes.
- Add minced onion, garlic, Mexican oregano, and bay leaf, cinnamon pinch, pickled jalapeño strips, garlic, stirring for 2 minutes until deeply aromatic.
- Add crushed Roma tomatoes and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in Spanish green olives and capers right before serving warm.