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Pescado a La Veracruzana

Pescado a La Veracruzana

Click aqui para español- >Pescado a La Veracruzana

Just in time for the Lenten season, here is an easy to make recipe of Veracruzana Fish from the Eastern coast of Mexico.

INGREDIENTS

(Serves 8)

8 fillets of fresh fish. Flour fish

¼ cup of oil. Fry the fish on both sides.

In a separate skillet:

3 tablespoons olive oil

2 cloves of garlic well chopped

¼ cup chopped onion

When garlic and onion are fried, add:

1 lbs. chopped tomato, seeded

Season with:

¼ tablespoon of black pepper

2 teaspoons salt or to taste

4 ounces of tomato paste

1 cup of water

4 ounces of olives

2 ounces capers

4 ounces of pickled onions

Directions

Boil the sauce for 3 minutes.

Add the fish fillets and let them boil for 5 minutes.

Garnish with parsley on top.

Conch Soup

Conch Soup

By La Cocina de Antonio

Click aqui para español- > Sopa de Caracol

Sopa de caracol, or conch soup, is a dish made with conch (otherwise known as snails). It is a specialty of Belize and the Caribbean coast of Honduras. Conch chowder is one of its variants and is also a traditional food of the Florida Keys. This soup is one of many seafood dishes enjoyed by Hispanic Catholics on Meatless Fridays during Lent. If you can’t find conch meat readily available, substitute an equal amount of scallops, clams, or any sweet shellfish.

 

INGREDIENTS

1 lb. conch meat, cut into small pieces and

pounded

1 medium onion, finely chopped

1 medium tomato, finely chopped

1 chile of your choice (preferably green), fi nely

chopped

2 celery stalks

4 cups chicken stock

2 -12oz cans unsweetened coconut milk

1 tbsp olive or vegetable oil

4 raw green plantains, peeled and cubed

(about 2 cups)

1 lb. Yucca, peeled and cubed (about 2 cups)

2 tbsp Goya adobo seasoning

1 tsp ginger powder

3 garlic cloves, finely chopped

1/2 tsp ground cumin

Salt and pepper to taste

1/4 cup chopped fresh cilantro

 

Directions 

PLACE chicken stock, yucca and plantains in large saucepan on high heat; bring to a boil. Reduce heat to a simmer. Add onion and tomato; cover. Simmer, stirring occasionally, for about 10 minutes.

HEAT oil in large skillet over medium heat. Add garlic, celery, chiles, cumin and ginger; cook for 1 minute or until garlic turns translucent. Add conch meat and cook, stirring occasionally, for 2 minutes. Add

conch mixture to chicken stock mixture.

Stir in coconut milk, salt and black pepper. Cook, stirring occasionally, until mixture just comes to a boil. Remove from heat. Stir in cilantro and serve.

Ceviche Peruano

Ceviche Peruano

Click aqui para español- >Ceviche Peruano

Ceviche is a delicious and refreshing dish that consists of raw fish that is “cooked” in citric juices. The preparation process is easy, and it takes about an hour to prepare. Make this Peruvian inspired ceviche at home!

Ingredients:

1 ½ lb Fish

Juice 6 limes

1 tsp Salt

1 Habanero Pepper*

¼ tsp Ginger

1 Garlic

1 Cilantro bunch

1 Celery

Boiled potatoes, sweet potatoes and corn

* In Perú, they use rocoto pepper as the hot pepper and add some Pisco to the ceviche.

 

Directions:

Cut fish into médium size cubes. Chop onion in fine slices. Finely chop cilantro and juice the limes.

Add fish cubes into a bowl and add lime juice. Let it cook until the fish turns white (about 30 minutes). Add salt.

Leche de Tigre (Tiger’s Milk Sauce)

In a blender, mix one piece of the fish, ½ Habanero pepper, garlic, ginger, and a small stalk of celery

Add the “Leche de tigre” into the bowl with the fish, add chopped onions and mix.

When serving, add chopped cilantro and garnish with lettuce. Serve with sliced of previously boiled potatoes, sweet potatoes and corn.

 

Enjoy!

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