Fish Veracruz
Fish Veracruz
| 1 medium onion, sliced | ½ tsp oreganum |
| 2 – 3 cloves garlic, chopped | 400gm tin tomatoes |
| 2 Tbs oil | 500gm firm-fleshed fish fillets |
| 2 dried red chillies * | 1 – 2 tsp minced coriander leaves |
| 1 green pepper, chopped | 1 Tbs lemon juice |
| 2 bay leaves | |
| 1 tsp cumin |
(*)Look for 5 – 7 cm long red chillies – less hot than the smaller ones
- Cook the onion and garlic in the oil in a large frypan
- As soon as the onion softens, add the sliced, de-seeded chillies, the green pepper and the bay leaves
- Continue to cook, stirring occasionally until the onion is translucent and the green pepper is soft. Add the cumin and oreganum
- Drain the tomatoes, reserving the juice. Crush the whole tomatoes and add to pan with about half the juice
- Cut the fish into bite-sized cubes then gently stir it in to the mixture, stirring once or twice to turn all the fish pieces – about 5 minutes
- Remove from the heat as soon as the largest pieces of fish are cooked
- Stir in the coriander and lemon juice and serve immediately on rice