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Fish, Americas

Veracruz style fish with rice

Veracruz style fish is a Mexican dish of cod simmered in a tomato sauce with olives, capers and jalapeños, served over rice. For 4 people, it takes 40 minutes, is easy to make, and costs €3.60 per serving. The key to success is adding the olives and capers late, so the sauce stays balanced instead of turning too salty.

I'm taking you to Veracruz tonight, with fish simmered in a tomato sauce spiced up with olives and capers.

Veracruz style fish with rice
Total time
40 min
Difficulty
Easy
Cost per person
€3.60
Calories per person
430 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

The tomato sauce simmers gently with onion and garlic until it thickens, then the cod poaches right in it without drying out. Green olives and capers bring a salty, tangy edge, while jarred jalapeños add warmth without overwhelming heat. The white rice soaks up this fragrant sauce and balances the spice.

This dish is a nice change from plain pan seared fish, perfect for a weeknight when you want something different without spending hours in the kitchen. Kids can eat the milder version with fewer jalapeños, while adults can spike their own plate with extra lime. Mon Chou likes this dinner because it smells like a slow simmered meal without needing constant attention.

The ingredients

4 people

Fish counter

  • Cod fillets 4

Pantry

  • Crushed tomatoesoften in the pantry 800 g
  • Pitted green olives 100 g
  • Capers 2 tbsp
  • Jarred jalapeños 2 tbsp
  • Bay leavesoften in the pantry 2
  • Riceoften in the pantry 300 g
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 1
  • Garlic 3 cloves
  • Lime 1

Allergens Fish

The step by step recipe

  1. Cook the sliced onion and garlic in the olive oil until softened. 8 min

    Add the garlic after the onion, it burns faster.

  2. Pour in the tomatoes, add the bay leaves, salt and pepper, and let reduce over medium heat. 15 min

    The sauce is ready when a spoon dragged through it leaves a visible trail for a few seconds.

  3. Meanwhile, cook the rice in salted water, then drain it. 11 min

    A small piece of lime in the cooking water adds flavor to the rice.

  4. Place the fish fillets in the sauce, add the olives, capers and jalapeños, and cook covered. 10 min

    Don't stir, just spoon the sauce over the fish.

  5. Serve the fish over the rice with the sauce and a squeeze of lime.

    Jarred jalapeños pack heat, taste the sauce before adding more.

Our tips to get it right

  • Pick thick cod fillets, they hold up better under the lid without falling apart in the sauce.
  • Drain the capers and olives well before adding them, otherwise their brine waters down the sauce.
  • If the tomato sauce looks too thin before you add the fish, let it reduce uncovered a few more minutes.

The variations

  • Swap the cod for hake or monkfish, two firm white fish that hold up well to simmering.
  • For a vegetarian version, replace the fish with sliced zucchini or chickpeas, added to the sauce near the end of cooking.
  • For kids, serve the sauce without jalapeños on the side, and let everyone add their own heat at the table.

What to serve it with

  • Extra lime wedges
  • Warm corn tortillas
  • Sparkling water with lime

Storage

Veracruz style fish keeps for 2 days in the fridge in a sealed container. It doesn't freeze well, the fish turns fibrous once thawed. Reheat it gently in a covered pan, without letting the sauce boil.

Questions about this dish

Can you make the sauce ahead of time?

Yes, the tomato sauce can be made the day before and kept in the fridge. Reheat it gently before adding the fresh fish to cook it at the last minute.

Can you substitute the jarred jalapeños?

You can use a finely sliced fresh chili or a pinch of chili flakes instead. Adjust the amount to taste, since heat levels vary a lot between peppers.

What kind of rice works best for this recipe?

A classic long grain white rice works perfectly, it stays light and soaks up the sauce well. Avoid sticky rice varieties, which would make the dish feel heavy.

How do you know when the fish is done?

The cod fillet is done when it flakes easily with a fork and turns opaque. It takes about 10 minutes covered in the simmering sauce.

How long does it take to make a Veracruz style fish with rice?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Veracruz style fish with rice?

About 430 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Veracruz style fish with rice cost?

About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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