This recipe for Veracruz-style fish was developed by Dad over the years. He always used cazon,  or baby shark, which is a very firm fish. The recipe instructions as presented are just as he wrote them out. I have added the ingredients list separately above to make it easier to prepare at a glance.

• 3/4 cup olive oil
• 1 medium onion, chopped
• 2-3 chiles largos, canned
• 1-1/2 cups pitted olives
• 1/4 cup capers
• 1 T Knorr chicken bouillon granules
• juice of 2 limes
• 1 carrot, finely chopped
• 1 stalk celery, finely chopped
• 1-2 small tomatoes, chopped
• Cazon fillets for four (baby shark)
• water as necessary

Veracruzana.

(portion for four)

In three quarter cup of olive oil fry one medium chopped onion, add two or three chiles largos ( strong long yellow pepper preserves preferred)  To tame hotness seeds can be removed. Add one to one and half cups  pitted olives and half cup of capers.  A table spoonful of Knorr’s chicken powder, juice of two limes, one finely chopped carrot. One stalk of finely chopped celery, one or two small tomatoes.

Bring mixture to a boil and then let simmer for an hour or two before adding fish. The longer it simmers the better the taste.

Quantity of fish depends on appetite and size of fillets.  Baby shark (cazon) is my favorite but any white fish fillet can be used I believe. Fish should be filleted bone free and sliced thinly.  I believe that tuna can be substituted but I am not sure.  Not being too familiar with the fish available in Canada this may take some experimentation.

The fish can be placed into boiling sauce for stove top cooking in covered pot for ten minutes (Time is for cazon other varieties may require more time.)   Best is to place fish into baking dish and bake for about fifteen minutes at high heat.

You may wish to alter the consistency of the sauce by adding water.

Good luck and enjoy it.