Stuffed Chiles with Fish
Chiles Rellenos con PescadoCooks 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.
Ingrediënten
Makes 6 servings
- Tomato Sauce for Stuffed Chiles
- 6 large poblano chiles roasted and peeled
- 1 pound fresh fish fillets such as rock cod or snapper
- 2 cups water
- ½ cup dry white wine
- 1 medium white onion sliced
- 2 parsley sprigs
- 1 tablespoon olive oil
- 2 medium tomatoes peeled and chopped
- 2 medium garlic cloves finely chopped
- 2 teaspoons drained capers chopped
- ½ teaspoon dried oregano Mexican variety preferred, crumbled
- ½ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
Instructies
- 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.
- 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.
- 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.
- 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.
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