Filetas de pescado a la veracruzana 6 Large Fish Fillets 1/2 Lb. Raw Shrimp (Peeled & Tails Off) 3 Chopped Tomatoes (Peeled & Deseeded, but I usually dont even bother.) 1 Cup Tomato Puree (I blend tomatoes until I have the right amount) 1 Whole Sliced Onion 1/2 Red Pepper cut into strips 3 Green Chiles (Serranos, jalapenos cut into strips) 2 chopped garlic cloves 1 Bay Leaf 1 Sprig Thyme 1 Sprig Marjoram (I usually use a pinch of dried marjoram because fresh isnt really available where I live) Salt & Pepper To Taste Fish Stock (As much as needed to gain correct consistancy) Lime Chopped Parsely Olives (Optional) Wash & dry fish fillets well. I usually buy frozen tilapia. They are smaller, so I use 8. Season with drops of lime, salt, & pepper. Put in the fridge while you prepare your salsa. I blend tomatoes for my tomatoe puree until I have 1 cup. Chop your tomato and garlic and slice your red pepper, chiles, & onion. Take out your fish. Heat up oil in a pan - enough to pan fry the fish. Cover seasoned fish in flour, shake off excess, and fry. Allow to sit on paper towels to absorb excess oil. Make sure these are more cooked than not - they will be cooked for a short period of time and will fall apart if not cooked well. You can use the same pan you fried your fish in, just dump out old oil and add a little fresh to fry your red pepper, chile, and onion. When soft, add chopped tomato and allow to cook for a little, mixing well. Add tomato puree and fish stock. Bring to a slow boil. Add bay leaf, thyme, and marjoram. Add salt and pepper to taste. Allow to cook until consistancy you would like is achieved. Try it before adding fish and shrimp to make sure it tastes how you would like. You may need to add more seasonings or fish stock. Be sure that the salsa is not too thin, but you do not want a thick salsa. It should be a little thicker than soup consistancy. Add peeled shrimp with tails off to your salsa. Let them cook for 2-3 minutes . Add a small handful or so of chopped parsley, stir, then add fried fish fillets to the pan. Your shrimp will continue cooking while you put the fish in the salsa. Optional: you can add green olives if you wish at this point. Be sure to cover all part of the fish with the salsa. You can garnish with extra parsely if you wish. I didnt think this tasted very good as leftovers, its edible, but so much better when its fresh!
Posted on: Tue, 16 Sep 2014 01:12:23 +0000
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