Cod Veracruz
A traditional Mexican seafood dish
Servings: 4
Calories: 220kcal
Ingredients
- 1 Tbsp Extra Virgin Olive Oil
- 1/2 cup thinly sliced sweet onion
- 1 tsp. minced garlic
- 1 14.5 oz. can diced tomatoes
- 1 bay leaf
- 1/2 tsp dried thyme
- 1 tsp. dried parsley can substitute fresh - use 1 Tbsp.
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 1.5 lb. fresh cod fillets cut into 4 pieces
- 1/4 cup sliced green olives about 15 olives
- 2 tsp capers drained
- 1/2 - 1 tsp anchovy paste optional
Instructions
- In a large saute pan, heat olive oil over medium heat. Add onions and cook for 3 minutes, then add garlic and saute for 1 minute, being careful not to burn the garlic.
- Stir in diced tomatoes and the juice and cook for 5 minutes, until all the liquid has cooked down.
- Mix in bay leaf, thyme and dried parsley and then add wine and broth and continue cooking for another 5 minutes until liquid is thickened and cooked down.
- Then stir in olives and capers and nestle the cod fillets into the sauce. If you'd like a little more depth of flavor, stir in 1/2 tsp. of anchovy paste. Cover and cook over low heat for 10 minutes.
- Serve over rice or couscous.
Notes
The anchovy paste is completely optional but it adds a nice boost of flavor to the dish.
Nutrition
Calories: 220kcal | Carbohydrates: 6g | Protein: 31g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 80mg | Sodium: 690mg | Potassium: 780mg | Fiber: 2g | Sugar: 3g | Calcium: 80mg | Iron: 1mg