Pescado a la Veracruzana
Chef Ivy's take on a classic Mexican dish features mild flaky cod, cooked in a zesty tomato sauce with onions, peppers, olives, and capers. The flavorful fish is served alongside steamed green beans and yellow rice for a well-rounded meal with coastal Mexican roots.
Nutritional facts
Protein
33g
Carbs
53g
Calories
460
Fat
13g
Ingredients
Veg, Tomatoes, Whole, Canned, Italian, Mexican Oregano, Manzanilla Olives, Canned Pepperoncini, Fish Base, Haricot Vert, Canola and Olive Oil Blend, Bay Leaf, Turmeric, Butter, Cod, All Purpose Seasoning, Cumin, Tomato Paste, Cinnamon Stick, Capers, Garlic, Cinnamon, Oregano, Onion, Basmati Rice, Kosher Salt, Black Pepper, Green Onion, Pickled Jalapeno Peppers, Clove, White Wine
Reviews
4.0
Based on 666 reviews
Cod serving was lacking in relation to other ingredients.
Charles · 05/21/25
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About Ivy Stark
As Executive Chef at Dos Caminos, Ivy Stark brings extensive culinary experience from her time at top restaurants across the U.S., including renowned establishments like The Sign of the Dove and Cena. Her culinary journey began in childhood in Colorado, influenced by her father's career managing luxury hotels. After studying history at UCLA, Stark attended Peter Kump's culinary school (now the Institute for Culinary Education), leading to her initial role at Mary Sue Milliken and Susan Feniger's acclaimed Border Grill.
Returning to New York, Stark honed her skills under chefs Gary Robins and Andy D'Amico, later becoming Executive Sous Chef at Cena alongside celebrated chef Normand Laprise. She further distinguished herself by opening Ciudad in Los Angeles as chef de cuisine, and later served as beverage director and sommelier at Brasserie 8 ½. Stark continued her ascent in culinary leadership roles at Zocalo, Rosa Mexicano, and Amalia, eventually returning to Dos Caminos as Executive Chef. Currently, she explores plant-based, health-focused Mexican cuisine at Ivy Stark MEXology and BKLYNwild at Time Out Market in New York City.
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