Bacalao à la Veracruzana

Good news: this can be made with any white fish. For a more authentic preparation, use snapper instead.

Ingredients

Bacalao (Cod)

1 medium yellow onion, chopped

2 garlic cloves, minced

1/2 tsp dried oregano

1/8 tsp ground cinnamon

2 tbsp olive oil

2 tbsp fresh cilantro, minced

1 jalapeño, seeded and finely chopped

1 (28 oz) can diced tomatoes, drained

1 cup low-sodium chicken broth

1 cup water

1 lb cod fillets

3 tbsp fresh lime juice

1 tbsp capers, rinsed and drained

2 limes, cut into wedges, for serving

Mexican Rice

2 cups long-grain rice

2 tbsp olive oil

8 oz tomato sauce

1 tsp kosher salt

1 garlic clove, minced

4 cups water

1 chicken bouillon cube

1/8 tsp ground cumin

1/8 tsp garlic pepper

Preparation

1. Combine the onion, garlic, oregano, cinnamon, olive oil, cilantro, jalapeño, tomatoes, broth, and water in the slow cooker. Cover and cook on low for 5–6 hours, until the sauce is bubbling and the flavors have melded.

2. Dissolve the bouillon cube in 4 cups of boiling water. Set aside.

3. Heat the olive oil in a large skillet over medium heat. Add the rice and cook, stirring occasionally, until golden brown, about 5 minutes. Add the bouillon water, tomato sauce, salt, garlic, cumin, and garlic pepper. Stir to combine, cover, and reduce heat to low. Simmer until all the liquid has been absorbed, 30–40 minutes. Fluff with a fork before serving.

4. Nestle the cod fillets into the sauce. Spoon some of the sauce over the fish, drizzle with the lime juice, and scatter with the capers. Cover and cook on high until the fish flakes easily at the thickest point, 20–30 minutes. Do not overcook. Serve immediately with lime wedges and the Mexican rice.

Notes

Inspired by Not Your Mother’s Slow Cooker Cookbook.