Feasting with Frida: Red Snapper Veracruz
Famous for once saying ‘whatever doesn’t kill me, nourishes me,’ Frida’s fascination with food was a way of life. From the tall tales of her legendary fiestas to her surreal still-life portrayals of tropical produce, she was spellbound by Mexico’s culinary world. Was Frida the nation’s original foodie?
Authentically-prepared dishes were the stars of her table, and her fiestas were an expression of love, both for her family and for the Mexican kitchen. Every occasion was worth celebrating, and holidays from Christmas to Cinco de Mayo were always marked with a proper family feast.
Frida’s Red Snapper Veracruz from the book Frida’s Fiestas is one mouthwatering example of her showstoppers: whole fresh fish, dressed with a vibrant, herby salsa that combines ancient cooking techniques with the influential flavours of the Spanish world.
1 red snapper
6 medium tomatoes
20 green olives
2 tbsp capers
1 tbsp oregano
5 bay leaves
3 thyme sprigs
5 garlic cloves
2 large onions
8 mild green chillies
200ml olive oil
Salt and pepper, to taste
Step 1: Preheat oven to 200 ºC / 180ºC fan / gas mark 6
Step 2: Slice the tomatoes, olives, garlic cloves, onions and green chillies. Rinse the capers if they are too salty.
Step 3: Pat the red snapper dry and season generously with salt and pepper. Lay the fish in a large baking dish.
Step 4: Dress the fish with the remaining ingredients and drizzle with olive oil.
Step 5: Bake for 40 minutes or until the red snapper is cooked through. Baste 3 times while the fish is baking.
Step 6: Serve hot with a generous squeeze of fresh lime. ¡Buen provecho!
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