Pescado Veracruz hails from the city of the same name, Veracruz, Mexico. Founded by the Spanish, the city continues to be Mexico’s largest and busiest port. As a result, many European ingredients—such as olives—were introduced to Mexico via trade. This recipe is so satisfyingly simple to prepare—I never get tired of eating and making it. –Chef Robert Stauning
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Veggie Stock Concentrate
Cook the rice: Preheat the oven to 400 degrees. In a small pot, bring 1 cup water and a large pinch of salt to a boil. Add the rice, cover, and reduce to a low simmer for about 15 minutes, until tender. Keep covered until the rest of the meal is ready.
Prep the ingredients: Halve, peel, and finely dice the onion. Mince or grate the garlic. Slice the olives into rings. Core and dice the plum tomato. Finely chop the parsley, reserving a few leaves for garnish.
Roast the grape tomatoes: Toss the grape tomatoes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for 15-20 minutes, until burst and slightly charred.
Make the Veracruz sauce: Heat a drizzle of olive oil in another medium pot over medium heat. Add the onion, garlic, and plum tomato to the pot and cook, tossing, for 4-5 minutes, until soft. Add the olives, stock concentrate, thyme, and ½ cup water to the pot. Simmer for 1-2 minutes, until slightly thickened. Season with pepper. Remove from the heat and cover to keep warm.
Cook the cod: Season the cod on all sides with salt, pepper, and a drizzle of olive oil. Place onto the baking sheet with the tomatoes and bake for 7-8 minutes, until flaky and opaque.
Plate: Reheat the Veracruz sauce, if necessary. Place the cod on a bed of rice and top with the burst tomatoes, Veracruz sauce, and a sprinkle of parsley. Enjoy!