Best 5 Pescado Guisado En Salsa De Tomate Fish In Tomato Sauce Recipes

**Pescado Guisado en Salsa de Tomate (Fish in Tomato Sauce): A Culinary Journey Through Flavor and Tradition**

Embark on a delectable culinary journey with Pescado Guisado en Salsa de Tomate, a classic dish that captures the essence of Latin American cuisine. This flavorful tomato-based fish stew showcases tender fish simmered in a vibrant sauce bursting with ripe tomatoes, aromatic spices, and zesty herbs. Accompanied by hearty potatoes, sweet bell peppers, and succulent onions, this dish promises a symphony of flavors and textures that will tantalize your taste buds. Whether you prefer the simplicity of the traditional recipe or want to explore variations with different types of fish and vegetables, this article presents a collection of recipes that cater to every palate. Dive into the rich culinary traditions of Latin America and discover the secrets to creating an authentic and unforgettable Pescado Guisado en Salsa de Tomate.

Check out the recipes below so you can choose the best recipe for yourself!

PESCADO A LA VERACRUZANA

Pescado A La Veracruzana image

Pescado a la Veracruzana is a tasty fish dish made with a delicious tomato sauce of peppers, baby potatoes, onions, olives, capers and herbs. Ready in 30 minutes or less. iI's a crowd pleaser.

Provided by Ana Frias

Categories Main Dish

Time 30m

Number Of Ingredients 17

Ingredients

2 to 3 cups potatoes cambray with skin (washed thoroughly. )
2 Tablespoons olive oil
1 medium onion (white or yellow) (Sliced thinly.)
½ red bell pepper (yellow or orange will work too. )
½ green bell pepper
1 Güero chile (yellow Mexican pepper) (okay to skip if can't find one. )
1 large garlic cloves (finelly chopped.)
3 small medium tomatoes (chopped in small cubes.)
4 Tablespoons capers
¼ cup green olives (cut in halves. )
8 oz tomato sauce from a can ((or a 210g box).)
½ teaspoon dried thyme
½ teaspoon dried oregano
¼ teaspoon garlic powder
2 large bay leaves
4 cup fish or vegetable stock
1 ½ pound huachinango (red snapper) fish (see notes on other fish types)

Steps:

In a medium pot, add the potatoes and cover with water. Cook potatoes until they're half cooked. About 10 minutes.
In a large skillet or wide pot, add the oil and heat over medium-high heat.
Add the peppers and onions and saute for 2 minutes. Add the garlic and saute until soft and fragrant.
Add the tomatoes, capers and olives and cook for 2 minutes.
Add the dried herbs, fish stock and potatoes. Mix all ingredients well.
Season with salt and pepper both sides of the fish.
Add the fish to the skillet and cover with the sauce and vegetables. Cover with lid and cook for 10 minutes (or until fish is cooked through) over medium heat.
Once the fish is cooked through, season with salt & pepper according taste.

Nutrition Facts : ServingSize 1 serving, Calories 326 kcal, Carbohydrate 31 g, Protein 24 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 62 mg, Sodium 1402 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 7 g

PESCADO GUISADO EN SALSA DE TOMATE (FISH IN TOMATO SAUCE)

Pescado Guisado En Salsa De Tomate (Fish in Tomato Sauce) image

This dish is almost like a thick fish stew. Wonderful server over rice or alongside rice and beans. Would be great served alone as well as a low carb dish.

Provided by cervantesbrandi

Categories Mexican

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 red snapper steaks
4 tablespoons oil
3 jalapenos (sliced lenghwise in 8ths, stem removed)
6 roma tomatoes (roughly chopped)
1 medium white onion (roughly chopped)
6 garlic cloves (minced)
2 cups water
1/2 fish bouillon cube
salt and pepper
1 lime

Steps:

Start by heating the 4 tbsp of oil in a large pot on medium high heat.
Sprinkle each steak with salt and pepper and place them in the hot oil. As the fish is sauteing squeeze small amounts of lime juice onto each piece. This will keep the fish skin from becoming slimy during the cooking process.
Once the fish has sauteed on one side for 4 minutes carefully turn each piece onto the other side and saute an additional 2 minutes. Continue until all sides have been cooked.
Remove the fish onto a platter and set aside. Add the garlic, onions, and jalapenos into the oil that the fish cooked inches Saute the mixture for 5 minutes or until the onion has softened and translucent.
Next, add the tomatoes and saute for an additional 5 minutes. Add the water and fish flavored bouillon cube. Cover and bring to a boil. Let the tomatoes boil for 10 minutes and then turn the heat down to medium low.
Add the pieces of fish back into the pot and cover. Cook on medium low (low boil) for an additional 15 minutes. The dish is fully cooked once the fish flakes easily off of the bones.
Enjoy!
Note; If you love cilantro like I do you can dice up a handful and add it into the pot the last 2 minutes of cooking.

Nutrition Facts : Calories 163.4, Fat 13.9, SaturatedFat 2.1, Sodium 9.1, Carbohydrate 10.3, Fiber 2.4, Sugar 4.3, Protein 1.6

FISH WITH TOMATO SALSA

Fish With Tomato Salsa image

Provided by Marian Burros

Categories dinner, main course

Time 10m

Yield 2 servings

Number Of Ingredients 9

Ingredients

2 teaspoons olive oil
10 ounces flounder or sole
1 tablespoon white-wine vinegar plus 2 teaspoons 4 scallions
1 small clove garlic
1 or 2 sprigs fresh basil to equal 1 tablespoon chopped
1 pound ripe red and yellow tomatoes, or just red tomatoes
A few shakes salt
Freshly ground black pepper
4 scallions

Steps:

Heat a large nonstick pan until hot; reduce heat to medium-high, and add the 2 teaspoons of olive oil.
Wash and dry fish, and saute it on each side until it begins to take on a little color. Cook one or two minutes at most.
Remove pan from heat, spoon 1 tablespoon of vinegar over fish, and set aside.
Wash and mince scallions; mince garlic; wash, dry and chop basil. Place ingredients in a flat dish large enough to hold fish, and mix with remaining 2 teaspoons vinegar.
Chop tomatoes, add to serving bowl and mix. Spoon mixture to the side, and place fish in bottom of dish, spooning tomato salsa over it. Season with salt and pepper.

Nutrition Facts : @context http, Calories 195, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 8 grams, Fiber 4 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 953 milligrams, Sugar 7 grams, TransFat 0 grams

PESCADO EN ACHIOTE (MEXICAN FISH IN ANNATTO SAUCE)

Pescado en Achiote (Mexican Fish in Annatto Sauce) image

White fish fillets and shrimp are marinated with achiote, orange juice, lemon, and spices, baked in the oven, and served with habanero sauce and red onion. You can use any white fish fillets. These are typical flavors of Southeast Mexico.

Provided by Chef Gaby Cervello

Categories World Cuisine Recipes Latin American Mexican

Time 50m

Yield 6

Number Of Ingredients 20

Ingredients

¾ cup water
¼ cup achiote paste
¼ onion
2 limes, juiced
1 orange, juiced
2 tablespoons white vinegar
1 clove garlic, peeled
1 teaspoon oregano
salt and ground black pepper to taste
6 (4 ounce) fillets white fish fillets
½ cup butter, melted
12 ounces uncooked medium shrimp, peeled and deveined
1 red onion, sliced
2 habanero chiles, sliced
1 cup water
½ orange, juiced
1 lime, juiced
1 teaspoon salt
1 teaspoon peppercorns
1 teaspoon dried Mexican oregano

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Combine 3/4 cup water, achiote paste, onion, juice of 2 limes, juice of 1 orange, vinegar, garlic, 1 teaspoon oregano, salt, and pepper in a blender; blend until smooth.
Season both sides of the fish fillets with salt and pepper, then brush the top with melted butter. Arrange fish fillets in a baking dish. Add shrimp on top and cover with achiote sauce. Cover baking dish with aluminum foil.
Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.
Place red onion and habanero peppers in a glass bowl. Add 1 cup water, juice of 1/2 orange, and juice of 1 lime; stir well and season with salt, peppercorns, and Mexican oregano.
Serve fish and shrimp with achiote sauce and top with habanero sauce.

Nutrition Facts : Calories 412.9 calories, Carbohydrate 10.9 g, Cholesterol 210 mg, Fat 24.2 g, Fiber 1 g, Protein 37 g, SaturatedFat 11.2 g, Sodium 757.3 mg, Sugar 6.7 g

SKINNY SEARED FISH WITH FRESH TOMATO SALSA

Skinny Seared Fish with Fresh Tomato Salsa image

Eating healthfully doesn't mean sacrificing flavor. Seared fish, herb-roasted potatoes and fresh veggies make this healthy dish delicious, too.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 4

Number Of Ingredients 14

Ingredients

1 lb fingerling potatoes, halved if necessary to make same size
1 teaspoon olive oil
1 teaspoon herbes de Provence
1/4 teaspoon salt
1 cup diced tomato
2 tablespoons diced shallot
2 cloves garlic, finely chopped
2 tablespoons lemon juice
1/8 teaspoon salt
4 (4 oz) filets white fish (mahi mahi or cod)
2 teaspoons olive oil
1/2 teaspoon herbes de Provence
1/4 teaspoon salt
1/4 cup shredded fresh basil leaves

Steps:

Heat oven to 425° F. Line cookie sheet with sides with foil; set aside. In large bowl, mix Potato ingredients; toss to coat. Spread in single layer on cookie sheet. Roast 20 to 25 minutes or until potatoes are tender when pierced with paring knife.
Meanwhile, in medium bowl, mix Salsa ingredients; set aside.
Rub fish with 1 teaspoon oil, 1/2 teaspoon herbes de Provence and 1/4 teaspoon salt; set aside. In 10-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Sear fish 4 to 5 minutes, or until it releases easily from pan. Turn; cook 4 to 5 minutes on other side or until cooked to internal temperature of 145° F and fish flakes easily with fork.
Divide potatoes and fish among 4 plates. Top each piece of fish with salsa and basil.

Nutrition Facts : Calories 230, Carbohydrate 23 g, Cholesterol 85 mg, Fat 1/2, Fiber 3 g, Protein 24 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 3 g, TransFat 0 g

Tips:

Use fresh, ripe tomatoes. This will give your sauce the best flavor.
Don't be afraid to add a little heat. A pinch of chili powder or a few drops of hot sauce can really liven up the dish.
Simmer the sauce for at least 30 minutes. This will allow the flavors to meld and deepen.
Serve the fish with rice, potatoes, or pasta. This will help to soak up the delicious sauce.

Conclusion:

Pescado guisado en salsa de tomate is a delicious and easy-to-make dish that is perfect for a weeknight meal. The fish is cooked in a flavorful tomato sauce that is packed with vegetables. The dish is served with rice, potatoes, or pasta, and it is sure to be a hit with the whole family.