Fish Veracruzano

This is a delicious recipe where you can substitute a vast array of different fish. I personally like cod or pollock. It is cooked in the style of vera cruz, mexico. Tomatos and a little bit of heat from canned jalepenos.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 2  lbs  fish
• 1⁄4 cup white wine
• 1⁄4 cup olive oil
• 3⁄4 cup  chopped onion
• 1  garlic clove
• 3  bay leaves
• 1⁄2 teaspoon Mexican oregano
• 1 (28 ounce) can diced tomatoes
• 12  green olives
• 4  canned  jalapenos
• 1⁄2 cup  chopped celery
• 1  tablespoon capers
• 1  teaspoon cilantro

Directions

1. Combine tomato, celery, bay leaves, cilantro, oregano and simmer til celery is tender.
2. Cut Olives and jalapenos in half and drain.
3. In separate skillet add olive oil, onion, and garlic and saute til onion is clear. Add Onion olive oil mixture to tomatoes along with capers, jalapenos, olives. Cook for 10 minutes more to bring flavors together. Add salt to taste. Maintain hot.
4. Separately Cook fish simply in your preferred manner. I just like to put the fish in a skillet with a little wine, butter and salt. Put on lid and cook til flaky. Serve fish on bed of rice and top with tomato sauce.