I received this product in exchange for this post.  All opinions are 100% my own.  I only review products that I feel will benefit my family and my readers.

Here is a veracruz recipe that takes pollock and takes it to a delicious new level.

Ever been stuck in a recipe rut? It happens, even to me. Sometimes I just get a brain-block when I enter the kitchen to make dinner.  But things DO turn around.  I was so ready for a new kitchen adventure when this opportunity came along. Salted fish. Ever tried it? I had not however when I was asked to join a recipe contest featuring salted fish, I was super intrigued. I’ve discovered a new ingredient and a delicious recipe at the same time. SCORE!

The recipe contest is from CFE International. The Saltfish Blogger Recipe Challenge 2017 has a grand prize of $1000 and the recipes can be either an appetizer or a main dish. CFE was founded in 1971. Their brands, Cristobal, Buena Ventura, Isla Brisa and BacalaRico are highly respected as premier quality salt fish and are known by name throughout the world.

I received Pollock Filets from the BacalaRio product line. They are exclusively sourced premium Pollock from the cold waters of the North Pacific. BacalaRio filets meet CFE’s strict quality standards and the finished product is inspected for quality, moisture and salt content. Nice to know they insure a quality product.

To be honest, I’ve never used salted fish before so this going to be quite the challenge. Nothing like an exciting fresh adventure in the kitchen, right? For this recipe, I thought ahead to Cinco de Mayo… after all, Mexican food is a favorite of mine so why not?

If you have never used salted fish, you need to prepare it first.  This means soaking it in water overnight in the fridge, changing the water often to reduce the salt content.  Once drained, you’ll notice the fish plumps right up to a nice size. Pat them dry and they’re ready to use. Freshened fish is still uncooked and, once re-hydrated, will spoil unless cooked promptly.

So prompt it was! Looking forward to Cinco de Mayo, I was excited to make a veracruz dish. It’s traditionally made with a white fish, so why not this pollock saltfish? I was eager to dive in to make this and submit it to the recipe contest.

Pollock Vera Cruz over Yellow Rice

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Ingredients

• 1 tablespoon extra virgin olive oil
• 1/2 Medium red onion (sliced thin)
• 1 red pepper (sliced thin)
• 1 tablespoon jarred jalapeno rings
• 2 cloves garlic (minced)
• 1 tablespoon capers
• 1/2 teaspoon dried oregano
• 3/4 cups pimento stuffed green olives
• 1 cup dry sherry
• 1 can crushed tomatoes (14.5 ounce can)
• 6 salted pollock filets (prepared)
• 1 cup dry yelllow rice (cooked according to package directions)

Directions

Step 1

In a large skillet, heat the olive oil over medium heat. Add onions and peppers. Cook 5-6 minutes, stirring occasionally.

Step 2

Add the garlic, capers, jalapeno, and olives. Cook 5 minutes. Add the oregano, sherry and tomatoes. Stir until it's all incorporated

Step 3

Add the pollock fillets. Spoon some of the sauce on top. Reduce heat to low, cover and simmer 15 minutes. Serve over the cooked rice.

If you want to try salted fish and make this veracruz recipe, you can find BacaleoRico in your local Viva Market or Rancho Market. To learn more about CFE, the blogger challenge and to see more recipes, visit their Facebook page, follow on Twitter, Pinterest and Instagram.