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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Snapper Vera Cruz Recipe

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This recipe for Snapper Vera Cruz is from Recipes of Costa Rica, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon vegetable oil
1 medium onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon dried oregano leaves
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 jalapeno peppers, finely chopped
1 can (28 ounces) diced peeled tomatoes, drained
1/2 cup fish stock or clam juice
1 1/2 pounds Snapper fillets, cut in half lengthwise and sliced as thinly horizontally
2 tablespoons lemon juice
1 tablespoon drained capers
10 pitted olives, thinly sliced
Hot tortillas (optional)
Directions:
Directions:
In a skillet, heat oil over medium heat. Add onions and cook, stirring, until softened. Add garlic, oregano, cinnamon, cloves and jalapeno peppers and cook, stirring, for one minute. Add tomatoes and stock and bring to a boil.

Transfer mixture to a slow cooker. Cover and cook on low heat setting six to eight hours or on high setting three to four hours, until hot and bubbling. Stir in fish and lemon juice. Cover and cook on high heat setting 20 minutes or until fish is cooked through. Stir in capers and pour mixture onto a deep platter. Garnish with olives and serve.

 

 

 

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