If I could pick my new favorite seafood dish this Veracruz-Style Cod from the cookbook, Tu Casa Mi Casa would absolutely be the winner. Wow, so many colors and flavors!
This one-pot dish couldn’t be simpler to make. If you are looking for a recipe to make your mom for Mother’s Day this is it!
Prep all the ingredients, and add them to a large stock pot and cook — the magic comes together in under 30 minutes. This dish may be simple to make, but it tastes beyond fancy and is light, yet full of flavor, and festive enough to serve to dinner guests.
This Veracruz-Style Cod is a beloved dish by acclaimed chef Enrique Olvera. His mother made this dish growing up and he has now made it his own. He hopes his children will do the same. After eating this dish, I could honestly feel the amor in every bite. It is very comforting.
The dish is colorful from the fingerling potatoes, bell peppers, and pickled banana peppers and full of textures and flavors with a mixture of tangy Mediterranean olives and capers and Mexican tomatoes and potatoes. The recipe calls for salted cod, but I purchased unsalted filets which eliminated the need to de-salt the cod overnight.
The sauce alone is so flavorful and can even be made alone without the fish and served with simple fish fillets or topped on grilled chicken.
The stew makes delicious leftovers – as the fish falls apart in the sauce it can even be served as tacos.
Tu Casa Mi Casa
The cookbook, Tu Casa Mi Casa: Mexican Recipes for the Home Cook, is one I highly recommend. I love that Enrique grew up in his grandmother’s kitchen – you can sense the love he has for his grandmother and his passion for celebrating Mexican cuisine.
In this cookbook, Enrique is getting in touch with his childhood memories and going back to the basics — the styling is very home-style and not perfect, and makes it feel like you are at his grandmas’ kitchen table. You can feel that the cooking in this cookbook is an act of love. I look forward to making many more recipes in this cookbook.
Photography by Jenna Sparks
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Veracruz-Style Cod (Bacalao a la veracruzana)
- 2 pounds cod or tilapia fillets
- Kosher salt
- 4 tablespoons extra-virgin olive oil
- 3/4 cup sliced white onion
- 2 garlic cloves, thinly sliced
- 10 very ripe plum tomatoes, roughly chopped
- 1 small bunch fresh parsley leaves, roughly chopped
- 1/2 pound baby potatoes or fingerlings, cut into bite-size pieces
- 4 pickled banana peppers
- 1 red bell pepper, sliced
- 4 tablespoons pitted green olives
- 4 tablespoons capers
- 4 bay leaves
- 2 lemons, sliced
- 1/2 cup blanched flaked almonds
- Season fillets with salt.
- In a large pot, heat the oil over medium-high heat until shimmering. Add the onion and garlic and fry until starting to brown, about 10 minutes. Add the tomatoes and cook until they start to break down about 10 minutes. Reduce to a simmer and add the cod and the rest of the ingredients.
- Cover and cook until the potatoes are cooked through, 20 to 30 minutes. Add water if the liquid is evaporating too quickly, it should be soupy. Taste for salt and adjust if necessary. Top with chopped parsley.