Minilla is the name of a typical stew from Veracruz. There are several ways to prepare it and eat it, depending on the region, but basically, it is fish accompanied by olives, tomatoes, and capers. And although it is more a snack, sometimes it is eaten as a main dish, with a little rice.
In the north of the state, this dish is fish in strips or pieces that are sautéed in olive oil with onion and garlic. Likewise, it has pickled jalapeño peppers, olives, capers, chopped tomato and a little lemon juice
In other parts of the state, the tomato is fried together with onion and garlic. Then it is mixed with the minced fish and the capers and olives are added, among other ingredients. However, instead of fish, it can also be shrimp minilla.
As it is a snack, it is eaten with tortilla chips. But it is also an excellent filling for empanadas or jalapeño peppers. And, according to taste, it can be cold, hot or at room temperature.
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Fish minilla, the recipe
To prepare this rich and light stew you will need:
1 kilo of white fish fillet
1 kilo of tomato chopped
3 garlic cloves (finely chopped)
1 medium onion (finely chopped)
3 bay leaves
1 tablespoon of oregano
1/3 of annatto bar
1 red onion
First, cook the fish and mince it. Then, fry the onion and garlic in a little olive oil. Add the tomato, the bay leaves, the oregano, the olives (they can be chopped) and the annatto. Let it cook for about 10 minutes or until the annatto melts.
In this point, make sure that the flavor is okay so you can add the shredded fillet. Leave everything cook for another 5 minutes on low heat.
Cut the habanero pepper and add it to the mixture. Squeeze a few drops of lemon juice and serve with toast, red onion and avocado.
If you prepare this recipe of Fish Minilla, you will surprise everyone.
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