Name: Red Snapper Veracruz-Style (Huachinango a la Veracruzana)
Ingredients: 3 tb Olive oil; 1 md Onion -- chopped; 3 Garlic cloves -- minced; 5 md Tomatoes -- peeled and; Chopped; About 1-1/2 pounds; 10 Spanish-style green olives; Pitted, chopped; 2 tb Capers; 3 Bay leaves; 6 Peppercorns; Salt -- to taste; 2 lb Red snapper fillets -- or; Other white fish

CATEGORY	CUISINE	TAG	YIELD
Seafood	Mexican	Fish, Mexican	6	Servings

INGREDIENTS

3	tb	Olive oil
1	md	Onion — chopped
3		Garlic cloves — minced
5	md	Tomatoes — peeled and
		Chopped
		About 1-1/2 pounds
10		Spanish-style green olives
		Pitted, chopped
2	tb	Capers
3		Bay leaves
6		Peppercorns
		Salt — to taste
2	lb	Red snapper fillets — or
		Other white fish

INSTRUCTIONS

Heat olive oil in a large saucepan.  Add onion and garlic.  Cook until
tender but not browned.  Add tomatoes, olives, capers, bay leaves,
peppercorns and salt to taste.  Bring to a boil; reduce heat. Simmer gently
uncovered 10 minutes.  Place fish fillets in a large skillet and sprinkle
with salt.  Pour sauce over fish. Bring to a boil; reduce heat. Cover and
simmer 10 minutes or until fish flakes easily when tested with a fork.
Recipe By     : "Mexican Cookery" by Barbara Hansen
From:                                 Date: 05/27
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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