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Huachinango at Veracruz Style

Ingredients:

1 small bottle of 250 g of jalapenos chili slices marinade “La Consentida”
1 kilo of Huachinango fish slices
3 tomatoes
1 cup of tomato purèe
A middle cup of onion to nibble
2 garlic clove
2 spoons of olive oil “ La Española”
2 spoons of vegetable oil
3 spoons of parsley to nibble
1 spoon of vinegar
1 spoon of sugar
Laurel, thyme and mejorana in quantity you wish.
Oregano
2 spoons of caper
1 small bottle of olives
Lemon
Salt and pepper
Fish juice or boiled water

Preparation:

Wash the fish slices, spread them with lemon and dust it with salt and pepper.

Let them macerate a few minutes, and fry them in oil on both sides, avoid to over fry.

Take out the oil and put the fish slices apart, well covered.

Take the used oil and fry the onion and the garlic with this oil.

When the onion is transparent, add the pieces of tomato (without skin and seeds) and the tomato puree.

Let it fry lightly well, and add the aromatic herbs; parsley, vinegar, salt, sugar and fish juice or water.
Put the huachinango’s slices in a bowl, and cover them with sauce, olives, capers, and Jalapenos chili pepper in slices “La Consentida”, rain it with a some drops of olive oil “La Española”.

Warm at 230ºC the bowl on the oven and let it until the fish is cooked.

Serve it hot with white rice.



 

   
 

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