Recipes Fish Hash (Minilla) Be the first to rate & review! Every cook in Veracruz makes a version of this piquant fish dish, and it's often a vehicle for using up the leftovers from a large grilled fish. Some people also turn the hash into a filling for empanadas. This imaginatively seasoned version is Zarela Martinez&339;s favorite. It comes from Tomasa Meléndez Hernández, the guiding light of Las Brisas del Mar, a restaurant in Boca del Río, just south of the port of Veracruz. The olives, parsley, thyme and other Mediterranean seasonings reveal the strong Spanish influences in Veracruz's cuisine. Amazing Seafood Recipes By Zarela Martinez Zarela Martinez Facebook Twitter Website Zarela Martinez is a Mexican chef, author, restaurateur, food television host, and product developer. She and her son, celebrity chef Aarón Sánchez, host the podcast Cooking in Mexican from A to Z.Expertise: Mexican regional cuisines.Experience: Mexican-born Zarela Martinez rewrote the story of Mexican cuisine in the U.S. when she opened her game-changing New York City restaurant Zarela in 1987. This legendary dining spot replaced ignorant culinary stereotypes with brilliant, fearless explorations of regional Mexican specialties embedded in their own distinctive contexts. Zarela is the author of Food from My Heart, The Food and Life of Oaxaca, and Zarela's Veracruz, which was also the companion to a 13-part PBS television series. In 2013 she was inducted into the James Beard Foundation's Who's Who of Food and Beverage in America. In the same year, Harvard's Schlesinger Library acquired her unpublished papers, an invaluable documentation of a lifetime dedicated to enlightening food-lovers everywhere about Mexican cuisine and culture. Food & Wine's Editorial Guidelines Updated on December 14, 2015 Print Rate It Share Share Tweet Pin Email Yield: 4 to 6 Ingredients 2 quarts water 4 unpeeled garlic cloves 1 small unpeeled white onion, left whole, plus 1 large white onion, finely chopped 6 bay leaves Salt 2 pounds firm-fleshed white fish fillets, such as tilefish, red snapper or grouper, cut into 4-inch chunks 2 tablespoons pure olive oil 2 tablespoons vegetable oil 2 medium tomatoes, finely chopped 1/2 cup coarsely chopped flat-leaf parsley 1/2 cup coarsely chopped mint 1 teaspoon thyme leaves 1/2 cup finely chopped green olives 1/3 cup chopped pickled jalapeño chiles 2 teaspoons Garlic Seasoning (Ajo Preparado) Directions In a large saucepan, combine the water with the garlic cloves, whole small white onion, 2 of the bay leaves and 1 teaspoon of salt and bring to a boil; simmer for 10 minutes. Add the fish in a single layer and simmer over moderate heat until just cooked through, about 5 minutes. Transfer the fish to a platter to cool. Break the fish into large pieces, discarding any bones and skin. In a large skillet, heat the olive oil and vegetable oil until shimmering. Add the chopped white onion and cook over high heat, stirring, until just beginning to brown, about 3 minutes. Add the tomatoes, parsley, mint, thyme and the remaining 4 bay leaves and cook over moderately high heat, stirring occasionally, until a thick sauce forms, about 8 minutes. Stir in the olives, pickled jalapeños and Garlic Seasoning (Ajo Preparado). Add the fish and cook until warmed through and all of the liquid has been absorbed, about 5 minutes. Discard the bay leaves and season the hash with salt. Transfer to a bowl and serve. Make Ahead The hash can be refrigerated overnight and reheated gently. Suggested Pairing Poached fish says white wine, and the onions, garlic, olives, herbs and chiles clinch it for herby, olive-y California Sauvignon Blancs. Rate it Print