Source: Mexican Traditional
Makes 6 servings.
Preparation time: 2 hours
Tips: Serve with french bread and a side of white rice.
Huachinango a la Veracruzana
Red Snapper Veracruz Style
Ingredients
Preparation
2 pounds fresh red snapper fillets, see note (1)
4 to 6 red potatoes, peeled, sliced 1/3" thick
2 fresh green peppers, sliced
2 large onions, sliced thick
6 to 8 large fresh tomatoes, chopped
2 cloves garlic, chopped
1/2 cup whole green olives, about
1/4 cup canned jalapeno pepper slices, adjust to taste
2 tablespoons vegetable oil
1 small can V-8 or tomato juice, optional, see directions
1. In large skillet such as a paella pan that will accommodate all ingredients, heat oil.
2. Brown potato slices few at a time, few minutes on each side. Remove and set aside.
3. Brown onions and peppers for about 5 minutes.
4. Add chopped garlic and tomatoes, reduce heat to medium and bring to a slow boil. Mix to incorporate vegetables and cook cover until tomatoes form a sauce, about 30 minutes. Add reserved potato slices to the sauce placing them in between the sauce so the moisture helps them cook. For very watery tomatoes, cook sauce for few minutes before introducing the potatoes or they may over cook and fall apart. Add olives and jalapeno slices.
5. Cover and simmer for about 30 minutes or until potatoes are tender and sauce thickens. Add a small can or V-8 or tomato juice if more liquid is felt needed. Fish will add liquid to the sauce, so don't make it too thin.
6. About 20 minutes before serving, add fish to sauce mixture burying the fish into the sauce. Simmer uncovered until all fish is cook throughout. Serve hot.
NOTE: 1) Whole snapper fish can be replace for the fillets, however it is more cumbersome to find a large pan to accommodate the whole fish to be cook in the sauce.
