DAY 7

VERACRUZ FISH STEW "MINILLA"

by Laura Magaña, EagleBurgmann

Veracruz, Mexico, is a major port city on the Gulf of Mexico and a place with amazing gastronomy and delicious recipes. Minilla - a traditional Veracruz fish stew - is a classic dish that is easy to prepare at home.

 

Ingredients:

  • 1 pound of white tuna cooked and shredded or 4x canned tuna
  • ¼ onion chopped
  • 1 tbsp fresh minced garlic
  • 2 tomatoes, chopped
  • 4 tbsp of olive oil
  • 1 tbsp of capers
  • 2 tbsp of pitted olives
  • 2 bay leaves
  • ½ tbsp of dried oregano
  • 3 tbsp of parsley, chopped
  • salt to taste

Instructions:

  • Heat 4 tablespoons of the oil in a saucepan. Add the chopped onion and garlic and cook over medium heat, stirring occasionally, for 5-8 minutes until lightly browned.
     
  • Add the tomatoes, reduce the heat to low, and let it simmer for about 10 minutes.
     
  • Season to taste with salt, then add the tuna, capers, pitted olives, bay leaves, dried oregano and mix well. Let it simmer for another 10 minutes, until the sauce has reduced.
     
  • Stir in the parsley and remove the pan from the heat.
     
  • Serve and enjoy with crackers or tortillas. You can also prepare pizza or tostadas as a side to this fish stew.

 

Download the recipe