- 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
In a bowl, dissolve tomato paste in hot seafood stock or water.
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.
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.
Immerse fish in sauce. Cook over medium-low heat until fish is opaque and flaky, about 5 minutes. Allow to cool slightly.
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