Ingredients
- 2 tablespoons olive oil
- 2 garlic cloves – minced
- 1 yellow onion – medium chop
- 1 (28oz. can) roma tomatoes, crushed
- 2 bay leaves
- 1 (15oz.) canned crushed tomatoes
- 2 tablespoon tomato paste
- 1 1⁄2 cups hot seafood stock or water
- 1⁄3 cup pickled jalapeños, sliced
- 20 pimento-stuffed Spanish olives – cut in half
- 3 tablespoons capers
- salt and pepper to taste
- 1 1⁄2 pounds cod, halibut, tilapia, or red snapper fillets – cut into 1” pieces
- 2 limes, cut into wedges
- 1 can (16 oz.) refried beans, heated
- 8 corn tostadas
- 8 leaves leaf lettuce, washed and trimmed
- 1 avocado – sliced
Instructions
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In a bowl, dissolve tomato paste in hot seafood stock or water.
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In deep skillet over medium-high heat, sauté garlic and onion in olive oil, season with salt and pepper, stirring frequently, until aromatic and translucent, about 4 minutes. Mix in tomatoes and continue to sauté 2 minutes.
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Add in bay leaves, all of the canned tomatoes, diluted tomato paste water, jalapeño slices, olives, capers, salt and pepper. Low simmer uncovered 20 minutes.
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Immerse fish in sauce. Cook over medium-low heat until fish is opaque and flaky, about 5 minutes. Allow to cool slightly.
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On each tostada, spoon about 1⁄4 cup warmed refried beans, 1 lettuce leaf, ½ cup of fish, vegetables and sauce. Top with avocado slice and serve with lime wedges.
Keywords: Mexican, tostadas, fish, cod, tilapia, red snapper, olives, beans, refried beans