Tuesday 24 February
What makes a fish Veracruz? Mainly a tomato base (i.e. the half can of
crushed tomatoes left from Sunday); some garlic, oregano, and jalapeño; the
saltiness of pimento-stuffed green olives and capers; and a big squeeze of
lime. With that good a sauce, you can
use pretty much any fish; in this case, a pound of defrosted cod collops from
Trader Joe's.
You can be opportunistic,
too. We had a little tupper of fiery
jalapeño salad from Whole Foods, so chopped up the carrot and celery from that,
threw it in, and tasted. The result was
already so fiery, we didn't have to use any of the actual jalapeños.
You need something bland to sop up
that sauce, and recently we've been experimenting, successfully, with quinoa. It's as easy and quick as rice,
but with more texture and wholesome graininess.
This time we flavored it with the zest from the lime we were juicing for
the fish sauce, so it was a perfect match.
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