Veracruz Style White Fish

Veracruz style white fish prepared with a tomato sauce with olives and capers. One of the few sauces served in Mexico that doesn't have any chile in it.

📝 Ingredients

• 4 white fish fillets (4 to 6 ozs. each)
• 5 medium tomatoes
• 4 cloves garlic
• 1 tbsp. dried thyme
• 1 tsp. black pepper
• 1 tsp. epazote
• 1 tsp. salt + as necessary
• 6 bay leaves
• 28 green olives
• 12 capers
• 1 cup low-sodium chicken broth

👨‍🍳 Instructions

1. 1PREPARING THE SAUCE
2. 2Over medium heat, fry the onion and garlic in 3 tablespoons of cooking oil for 4 minutes.
3. 3Add the tomato, black pepper, and salt.
4. 4Reduce the heat to low and cook the sauce for 15 minutes until the tomatoes have given off much of their liquid.
5. 5Then, crush the tomatoes, onion, and garlic with a bean or potato masher.
6. 6Next, add the spices and stir.
7. 7Add the chicken broth.
8. 8Add the chopped olives and capers and stir. Simmer for 15 more minutes.
9. 9COOKING THE FISH
10. 10After the sauce has simmered for 15 minutes, start cooking the fish. In a separate pan over medium heat, lightly brown each side of the fish in 3 tablespoons of oil.
11. 11Once you have browned the fish on both sides, place each fish fillet in the simmering sauce.
12. 12Cook for 10 minutes until the sauce has thickened slightly and the fish is fully cooked and has taken on the flavor of the sauce.
13. 13Check the flavor of the sauce and adjust the salt if necessary.
14. 14SERVING
15. 15Serve the fish with white rice. First, put the rice on the plate then place the fish next to the rice. Gently spoon about 1 cup of the sauce over the fish and serve immediately.