Fish Veracruz from The Best Mexican Recipes: Kitchen-Tested Recipes That Put the Real Flavors of Mexico Within Reach (page 217) by America's Test Kitchen Editors

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Notes about this recipe

  • SenseiHeidi on May 14, 2024

    This was tasty. I would add more garlic and salt.

  • Rebeccajwj on April 17, 2022

    I was really nervous about this recipe. Particularly after I tasted it during the cooking process, but it turned out beautiful. I did add a tad bit more chili powder and more salt than they said to make sure and stunt any bitterness. I served it on a bed of cilantro and pinenut jasmine rice. The broth was so nice that I strained some off and used it as a soup with bits of toast and bread the next day.

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