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Ingredients
1 whole red snapper (approx. 1 1/2 kg - 3.3 lbs.)
4 plum tomatoes
½ cup freshly made tomato puree (water, tomatoes &
a dash of olive oil)
12 green olives, whole
8 green olives pitted and crushed
6 pickled chillies
1 onion, sliced
2 laurel leaves
1 pinch of oregano
1 tablespoon capers
Parsley
Oil
Salt
For the marinade:
3 cloves of garlic, chopped
Juice of two limses
4 tablespoons water
1 pinch of clove
1 pinch of pepper
Method
1.
Clean the fish without cutting off either the head or the
tail. With a sharp knife, score the fleshy part of the snapper
and pour over the garlic and lime marinade. Allow the marinade
to penetrate the snapper for half an hour.
2.
Pour a tablespoon of oil into a hot pan and sear the fish
for a few minutes on both sides. Add a ladle of chicken broth
and begin to add your ingredients. Firstly, add the sliced
onion, then the laurel or bay leaves and two pinches of oregano.
3.
Next, pour in the fresh tomato puree, followed by the whole
plum tomatoes. The pickled chillies are then added, with crushed
olives and capers. Season with salt and continue simmering
for 15 minutes.
4.
Before serving, sprinkle the whole olives and chopped parsley
over the snapper and serve on a large dish.
Recipe by Emilio Allende Hernandez, Pardinos Restaurant,
Veracruz, Mexico.
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