A tangy, light tomato sauce traditionally spooned over red snapper and snook, the two most popular fishes of Veracruz.
Veracruz Tomato Sauce for Fish
This tangy, light tomato sauce recipe hails from Veracruz, a Mexican state heavily influenced by Spanish cuisine since the 16th century. The sauce is traditionally spooned over red snapper ( huachinango ) and snook ( róbalo , a brackish-water fish), the two most popular fishes of Veracruz. The heat of the pickled jalapeño reveals its Mexican origin, making it a perfect accompaniment to a variety of seafood dishes.
Ingredients
- 1/4 cup extra-virgin olive oil
- 6 finely chopped garlic cloves
- 1 large white onion, finely chopped (about 2 cups)
- 12 medium plum tomatoes (about 2 pounds), cored and finely chopped, or canned tomatoes with some juice
- 1/4 cup capers in brine, drained, or salt-packed capers, rinsed
- 25 pimiento-stuffed olives, left whole or halved crosswise
- 2 bay leaves
- 1/2 tsp dried oregano
- 1/4 tsp dried marjoram
- 3 pickled jalapeños, cut into thin strips
- 1/2 tsp salt
- 1/4 cup water
Directions
- Heat the oil in a large (12-inch) heavy skillet or sauté pan. Add the garlic and sauté until golden.
- Add the onion and cook, stirring, until translucent, 3 to 4 minutes.
- Add the tomatoes and cook, stirring, for 5 minutes.
- Add all the remaining ingredients, lower the heat, cover the pan, and cook at a lively simmer for 10 minutes. Taste for seasoning. The sauce should have a pleasant tang and a delicate aroma.
- To serve: heat the sauce in a skillet until warm. Add fish steaks, shrimp, or shredded reconstituted salt cod. Cook very briefly, just 3 to 5 minutes.
- Covered tightly and refrigerated, this sauce will keep well for 1 week.