Veracruz-Style Cod (Bacalao a la Veracruzana)
Serves 6
35 mins prep
30 mins cook
65 mins total
Adapted from Tu Casa Mi Casa. This fish soup is packed with so many colors and flavors! If you have been searching for a peppy way to celebrate Friday fish dinners, this recipe should be at the top of your list. This one-pot dish couldn’t be simpler to make. Packed to the gills (pun intended) with flaky white fish and vegetables, this fish soup is light enough for spring's arrival while still hearty and cozy enough for the chilly weather.
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Season fillets with salt.
In a large pot, heat the oil over medium-high heat until shimmering. Add the onion and garlic and fry until starting to brown, about 10 minutes. Add the tomatoes and cook until they start to break down about 10 minutes. Reduce to a simmer and add the cod and the rest of the ingredients.
Cover and cook until the potatoes are cooked through, 20 to 30 minutes. Add water if the liquid is evaporating too quickly, it should be soupy. Taste for salt and adjust if necessary. Top with chopped parsley.
