Pescado a la veracruzana


The closest thing you’ll have to the ocean. Flip-flops not included.

Clamato Original


  • 2 tablespoons olive oil, divided
  • ½ onion, peeled and chopped
  • 2 cloves of garlic, peeled and chopped
  • 4 large tomatoes, chopped
  • 2 green chiles, roasted and chopped
  • 3 tablespoons of your favorite Clamato®
  • 1 teaspoon salt
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 12 large green olives, cut in half
  • 2 tablespoons green capers
  • 4 pieces fresh white fish


Drizzle one tablespoon of olive oil into a large saucepan. Heat it over medium-high heat and add the onions. Sauté the onions until they become translucent, about two minutes. Lower the heat to medium and add the garlic. Add the tomatoes and green chiles, and continue to stir and cook them. Reduce the heat again to medium-low and add the remaining ingredients, except for the fish. Simmer the sauce for 10-15 minutes. While the sauce is simmering, heat another pan over medium heat and drizzle the bottom with the remaining tablespoon of olive oil. Place the fish in the pan and lightly season each piece with a pinch of salt and pepper. Cook for 3-6 minutes on each side, or until it is cooked through. Cooking time will vary depending on how thick each cut of fish is. When the fish and sauce are ready, place a piece of fish on a plate and top with ¼ of the sauce. And sea you later.

  • Servings : 4
  • Ready in : 40 Minutes