Veracruz-Style Cod (Bacalao a la Veracruzana)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant Veracruz-style fish stew with flaky white fish, potatoes, olives, capers, and almonds in a colorful tomato broth. Light yet flavorful with Spanish influences, it's perfect for celebrating seafood dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 pounds cod or tilapia fillets
- Kosher salt
- 4 tablespoons extra-virgin olive oil
- 3/4 cup sliced white onion
- 2 garlic cloves (thinly sliced)
- 10 very ripe plum tomatoes (roughly chopped)
- 1 small bunch fresh parsley leaves (roughly chopped)
- 1/2 pound baby potatoes or fingerlings (cut into bite-size pieces)
- 4 pickled banana peppers
- 1 red bell pepper (sliced)
- 4 tablespoons pitted green olives
- 4 tablespoons capers
- 4 bay leaves
- 2 lemons (sliced)
- 1/2 cup blanched flaked (sliced) almonds
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 35m
- Cook
- 30m
- Sodium
- 874mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1330mg
- Calcium
- 120mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 874MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.