Pescado Envuelto en Salsa de Tomate y Alcaparras – Authentic El Salvador Recipe

Ingredients for Pescado Envuelto en Salsa de Tomate y Alcaparras (4 Servings)

• 1.25 lbs (or 2.5 cups) flaky white fish fillets, prepped into bite-sized pieces
• 1.5 cups crushed plum tomato sauce, washed and trimmed
• 1 cup capers and bell peppers
• 1 medium onion and 3 cloves garlic, finely minced with garlic
• 1.5 tbsp traditional El Salvador seasoning (oregano, cumin, cilantro)
• 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, garlic, and oregano, cumin, cilantro, stirring for 2 minutes until deeply aromatic.
3. Add crushed plum tomato sauce 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 capers and bell peppers right before serving warm.