Veracruz Red Snapper: Huachinango A La Veracruzana
Serves: 4
Ally Shanahan
1 January 1970
Based on User reviews:
47
Spice
44
Sweetness
38
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3 cloves
Garlic (chopped)2 tbsps
Water1 pinch
Pepper1 cup
Chicken Stock2 pinches
Oregano (dried)1 tbsp
Capers1
Salt3 tbsps
Parsley (chopped)Directions:
1
Clean the fish without cutting off either the head or the tail
2
With a sharp knife, score the fleshy part of the snapper
3
In a bowl, combine the garlic, lime juice, water, clove, and pepper to make the marinade
4
Pour the marinade over the fish and allow the marinade to penetrate the snapper for 30 minutes
5
Pour a tablespoon of oil into a hot pan and sear the fish for a few minutes on each side
6
Add the chicken broth and begin to add the remaining ingredients
7
First, add the sliced onion, bay leaves, and oregano
8
Next, pour in the fresh tomato puree, followed by the whole plum tomatoes
9
Add the pickled chiles, crushed olives, and capers
10
Season with salt and continue simmering for 15 minutes
11
Before serving, sprinkle the whole olives and chopped parsley over the snapper and serve on a large dish