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Stuffed Chiles with Fish |
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Serves: 6 Print this Recipe(Chiles Rellenos con Pescado) Category: Peppers Cooks from Veracruz, which hugs the Gulf of Mexico, are known for preparing fish every way imaginable, including using it to stuff chiles that are then topped with fresh tomato sauce. It's delicious. Tomato Sauce for Stuffed Chiles 6 large poblano chiles, roasted and peeled __Roasting, Peeling and Seeding Fresh Chiles ..........Click the Edit tab and select this entry to follow preparation instructions. 1 pound fresh fish fillets, such as rock cod or snapper 2 cups water 1/2 cup dry white wine 1 medium white onion, sliced 2 sprigs parsley 1 tablespoon olive oil 2 medium tomatoes, peeled and chopped 2 cloves garlic (medium), finely chopped 2 teaspoons drained capers, chopped 1/2 teaspoon dried oregano (Mexican variety preferred), crumbled 1/2 teaspoon salt, or to taste 1/8 teaspoon freshly ground pepper, or to taste 1. Prepare the tomato sauce. Reserve in the pan off heat. Prepare the chiles. Then, with a small sharp knife cut a slit lengthwise from the stem end to within 1-inch of the tip of chile. Keep the stems intact. Cut out the seed pod and rinse the chiles under running water to wash out any remaining seeds. Pat the chiles dry with paper towels. Set aside. 2. Cut the fish fillets into 4-inch pieces. In a large skillet, bring water and wine to a boil. Add the fish, onion, and parsley. Reduce the heat, cover, and simmer until the fish is just opaque and just barely flakes when tested with a fork, 8 to 10 minutes, depending on thickness of the fish. Reserve the fish on a plate. When cool enough to handle, remove the skin and bones from the fish and discard. Break fish into pieces with your fingers and reserve on a plate. 3. Preheat the oven to 375°. Chop the remaining onion. Heat the oil in a nonstick skillet over medium heat and cook the onion until softened, about 3 minutes. Add the remaining ingredients. Cook, stirring, until the tomato juices reduce and the mixture is nearly dry, 4 to 5 minutes. 4. Remove from the heat. Add the reserved fish. Stir gently to mix. Stuff the chiles equally with the fish mixture and place on a baking sheet. Cover with foil and bake until completely heated through, about 15 to 20 minutes. Reheat the sauce. Serve hot with the sauce spooned over the chiles. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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