Sep 18, 2013 4:42 PM by Zarela Martinez

Veracruz fish hash

Renowned Latin food expert Zarela Martinez is one of the finest chefs in the world. She is also from this neck of the woods. She was born in Agua Prieta, and has rich culinary roots here. I adore her recipe for fish hash and think it is perfect for our hundred degree days in the Arizona Autumn. Zarela is among the first to highlight the reagional culinary classics from the distinct parts of Mexico but in my mind her greatest success comes from her spotlighting the cuisine of Veracruz.

If you want to have a flavor knock you out, look to Zarela and her fish hash as a perfect representation of her brilliant, bold, and local stayle. We thank her for sharing this with us.

1. 2 quarts water
2. 4 unpeeled garlic cloves
3. 1 small unpeeled white onion, left whole, plus 1 large white onion, finely chopped
4. 6 bay leaves
5. Salt
6. 2 pounds firm-fleshed white fish fillets, such as tilefish, red snapper or grouper, cut into 4-inch chunks
7. 2 tablespoons pure olive oil
8. 2 tablespoons vegetable oil
9. 2 medium tomatoes, finely chopped
10. 1/2 cup coarsely chopped flat-leaf parsley
11. 1/2 cup coarsely chopped mint
12. 1 teaspoon thyme leaves
13. 1/2 cup finely chopped green olives
14. 1/3 cup chopped pickled jalapeño chiles
15. 2 teaspoons Garlic Seasoning (Ajo Preparado)

1. In a large saucepan, combine the water with the garlic cloves, whole small white onion, 2 of the bay leaves and 1 teaspoon of salt and bring to a boil; simmer for 10 minutes. Add the fish in a single layer and simmer over moderate heat until just cooked through, about 5 minutes. Transfer the fish to a platter to cool. Break the fish into large pieces, discarding any bones and skin.

2. In a large skillet, heat the olive oil and vegetable oil until shimmering. Add the chopped white onion and cook over high heat, stirring, until just beginning to brown, about 3 minutes. Add the tomatoes, parsley, mint, thyme and the remaining 4 bay leaves and cook over moderately high heat, stirring occasionally, until a thick sauce forms, about 8 minutes. Stir in the olives, pickled jalapeños and Garlic Seasoning (Ajo Preparado). Add the fish and cook until warmed through and all of the liquid has been absorbed, about 5 minutes. Discard the bay leaves and season the hash with salt. Transfer to a bowl and serve.

The hash can be refrigerated overnight and reheated gently.


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