Huachinango A La Veracruzana - {Red Snapper Veracruz Style}

Recipe Ingredients

1/2 cup	118ml	Virgin olive oil
18 cups	4266ml	Potatoes - (abt 1 1/2 lbs) - peeled (small)
1 cup	62g / 2.2oz	Chopped onion
4		Garlic cloves - minced
4 lbs	1816g / 64oz	Tomatoes - peeled, seeded,
		And finely chopped
		(or 8 cups canned chopped tomatoes,
		Drained)
1/2 cup	118ml	Pitted green olives
1/2 cup	80g / 2.8oz	Dark raisins
2 tablespoons	30ml	Capers - drained
1 tablespoon	15ml	Minced Italian (flat-leaf) parsley
1 teaspoon	5ml	Salt
2		Bay leaves
1/4 teaspoon	1.3ml	Dried oregano
6		Red snapper fillet pieces - (abt 6 oz ea)
6		Canned guero chiles - (optional)

Recipe Instructions

Heat the oil in a large saute pan or deep skillet until it just begins to smoke. Add the potatoes and fry them until lightly browned, 2 to 3 minutes, stirring often. Scoop out the potatoes with a slotted spoon and set aside; they will be fully cooked later.

Add the onion to the skillet and fry over medium-high heat until transluscent, 3 to 4 minutes. Add the garlic and continue cooking for 1 minute. Add the tomatoes and cook over medium-low heat until tender and the mixture has thickened slightly, about 20 minutes.

Add the potatoes and remaining ingredients except the fish and chiles. Continue cooking, uncovered, until the potatoes are tender, about 15 minutes longer. If the sauce becomes quite dry, add a cup or so of water.

Check the sauce for seasoning, adding more salt to taste. Arrange the fillets over the sauce, folding the thin ends under, and press down gently so they are fully submerged. Cook until the fish is just opaque through, 7 to 10 minutes.

Carefully lift the fillets from the sauce and arrange them on individual plates. Spoon some potatoes alongside and top the fish with plenty of sauce. Top each fillet with a chile guero, if using, and serve right away.

This recipe yields 6 servings.

Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com

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