Bacalao à la Veracruzana

Inspiration: Not Your Mother's Slow Cooker Cookbook

Great news to all my non-New England folks: this can pretty much be made with any white fish. For a more authentic feel, use snapper instead.

Ingredients

Bacalao (cod)

1 medium yellow onion, chopped

2 cloves garlic, pressed

1/2 tsp dried oregano

Pinch of ground cinnamon

2 tbsp olive oil

2 tbsp minced cilantro

1 jalapeno, seeded and finely chopped

1 (28 oz) can diced tomatoes, drained

1 cup chicken broth

1 cup water

1 lb cod fillets

3 tbsp fresh lime juice

1 tbsp capers, rinsed and drained

2 limes, sliced for serving

Mexican Rice

2 cups long-grain rice 2 tbsp olive oil 8 oz tomato sauce 1 tsp salt 1 tsp minced garlic 4 cups water 1 chicken bouillon cube Dash cumin Dash garlic pepper

Preparation

1. Combine the onion, garlic, oregano, cinnamon, olive oil, cilantro, jalapeno, tomatoes, chicken broth, and water to slow cooker. Cover and cook on low for 5 to 6 hours, until sauce is bubbling hot and well-blended.

2. Add 1 chicken flavored bouillon cube to 4 cups water and microwave for 3 minutes.

3. Heat oil in a large frying pan on medium heat. Add rice and cook until golden brown. When rice is brown, add water, tomato sauce, salt, garlic, cumin, and garlic pepper to the pan. Stir and cover. Let simmer for 30-40 minutes or until all is cooked and there is no liquid left. Fluff before serving.

4. Lay the cod in the sauce. Spoon some of the sauce over the fish, drizzle with lime juice and sprinkle with capers. Cover and cook on high until the fish is cooked through and flakes when prodded by a fork, 20-30 minutes. Do not overcook. Serve immediately with the Mexican rice.