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Add a photoServings: 6
Ingredients
- 1/2 c. virgin extra virgin olive oil
- 18 sm potatoes - (abt 1 1/2 lbs) peeled
- 1 c. minced onion
- 4 x garlic cloves chopped
- 4 lb tomatoes peeled, seeded, and finely minced (or possibly 8 c. canned minced tomatoes, liquid removed)
- 1/2 c. pitted green olives
- 1/2 c. dark raisins
- 2 Tbsp. capers liquid removed
- 1 Tbsp. chopped Italian (flat-leaf) parsley
- 1 tsp salt
- 2 x bay leaves
- 1/4 tsp dry oregano
- 6 x red snapper fillet pcs - (abt 6 ounce ea)
- 6 x canned guero chiles (optional)
Directions
- Heat the oil in a large saute/fry pan or possibly deep skillet till it just begins to smoke. Add in the potatoes and fry them till lightly browned, 2 to 3 min, stirring often. Scoop out the potatoes with a slotted spoon and set aside; they will be fully cooked later.
- Add in the onion to the skillet and fry over medium-high heat till transluscent, 3 to 4 min. Add in the garlic and continue cooking for 1 minute. Add in the tomatoes and cook over medium-low heat till tender and the mix has thickened slightly, about 20 min.
- Add in the potatoes and remaining ingredients except the fish and chiles. Continue cooking, uncovered, till the potatoes are tender, about 15 min longer. If the sauce becomes quite dry, add in a c. or possibly so of water.
- Check the sauce for seasoning, adding more salt to taste. Arrange the fillets over the sauce, folding the thin ends under, and press down gently so they are fully submerged. Cook till the fish is just opaque through, 7 to 10 min.
- Carefully lift the fillets from the sauce and arrange them on individual plates. Spoon some potatoes alongside and top the fish with plenty of sauce. Top each fillet with a chile guero, if using, and serve right away.
- This recipe yields 6 servings.
- Comments: This is it - the classic. It's not difficult to prepare, and the richly blended flavors are outstanding. The guero chiles which garnish the fish add in a little punch of heat. Guero, that means "blond," refers to yellow-colored chiles, often available canned.
- You'll want to serve this with white rice prepared in the Mexican style: saute/fry the rice first in good extra virgin olive oil, then add in flavorful chicken broth instead of water for cooking.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 948g | |
| Recipe makes 6 servings | |
| Calories 791 | |
| Calories from Fat 209 | 26% |
| Total Fat 23.64g | 30% |
| Saturated Fat 3.57g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 824mg | 34% |
| Potassium 3323mg | 95% |
| Total Carbs 91.91g | 25% |
| Dietary Fiber 13.1g | 44% |
| Sugars 19.47g | 13% |
| Protein 55.84g | 89% |
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