Veracruz-Style Cod Stew

One of the main things I enjoy about the cookbook, “Tu Casa Mi Casa,” is how it takes me out of my comfort zone of rice, beans, and tacos and enables me to explore a wider array of Mexican cooking. For example, I used to be intimidated to cook fish, but this rustic one-pot Veracruz-Style Cod Stew flavored with fresh lemon, olives, capers, and pickled peppers is worth facing my anxiety (and overcoming it!)

Veracruz-Style Cod Stew

Once the novelty of using salt cod wore off, this recipe is really quite easy to prepare. I learned that any dish served "a la veracruzana" is served with a mild tomato sauce prepared with olives and capers. It's a slightly tangy and mildly spicy stew that includes sweet bell pepper and smooth baby potatoes.
Prep Time15 mins
Cook Time50 mins
De-salting the cod12 hrs
Course: Main Course
Cuisine: Mexican
Keyword: dairy-free, fish, gluten-free, paleo, stew, sugar-free, wheat-free, Whole Life Challenge
Servings: 4
Calories: 449kcal

Ingredients

  • 1/2 lb salt cod no bones or skin
  • 4 tbsp extra virgin olive oil
  • 1 bunch green onion sliced
  • 10 plum tomatoes very ripe, roughly chopped
  • 1/2 lb baby or fingerling potatoes cut into bite-size pieces (quartered)
  • 4-6 pickled jalapeno or banana peppers depending on desired spiciness
  • 1 red bell pepper sliced
  • 4 tbsp pitted green olives chopped rough
  • 4 tbsp capers or caper berries
  • 4 bay leaves
  • 2 lemons sliced
  • 1/2 cup sliced almonds blanched
  • Kosher salt to taste

Instructions

  • De-salt the cod: place the cod in fresh water and allow it to soak for at least 12 hours or up to 2 days. Change the water at least three times during this process.
  • Heat the olive oil over medium-high heat in a Dutch Oven or large pot. Add the green onion and fry until it starts to brown, about 5 minutes.
  • Add the tomatoes and cook until they start to break down, about 10 minutes.
  • Reduce heat to a simmer; add the cod and the remaining ingredients. Cover and cook until the potatoes are cooked through, 20-30 minutes.
  • If the liquid begins to evaporating too quickly, add water (this dish is a stew and should be soupy). Add salt to taste.

Notes

This recipe comes from “Tu Casa Mi Casa” by Enrique Olvera. We adapted it a bit to make it low-FODMAP.
The stew is hearty enough to be served on it’s own, or with a scoop of rice or crusty bread to soak up the sauce.
 

Subscribe to Our Newsletter

I'll send you weekly meal plans, recipes, and other healthy fun. Your data is kept private and shared only with third parties that make this newsletter possible. Read our Privacy Policy.

Leave a Comment

Your email address will not be published. Required fields are marked *

*