Picnic season is here and one of the best picnic foods has to be the humble omelette. Eat it cold, warm, make it veggie or with meat it’s always delicious, filling, healthy and very practical to take out and about.
The most famous tortilla in the world we know is Spanish Tortilla, but I want to share with you our White Fish Omelette Venezuelan Style, yes, we do have a traditional tortilla, and is very delicious too!
Is a popular dish from the Caribbean East Coast of Venezuela and is a traditional fishermen dish, hence, the fish.
This white fish omelette is savoury, sweet from the plantains and tangy from the white Feta cheese, super filling and great as finger food cold or hot, although I prefer to eat it warm.
It lasts a few days in the fridge and you can warm it up in the oven, microwave or a pan for a crusty texture.
The fish you can also use it as arepa filling, very delicious! Or to eat with white rice, potatoes or on its own, is quite a very different recipe and flavour to any fish recipe you’ve probably tried, but, don’t knock it down until you try it.
A popular dish from the Caribbean East Coast of Venezuela, this recipe combines the savoury of the fish, the sweetness of plantains and the tangy of Feta cheese. A very easy recipe to make that's great as finger food to eat hot or cold.
- 500 gr White fish fillets
- 1 Medium onion
- 1 Red pepper
- 1 Green pepper
- 1 Yellow pepper
- 3 Garlic cloves
- 1 tsp Ground cumin
- 1 tsp Anato seeds
- 3 Medium potatoes
- 2 Yellow plantains
- 400 gr Feta cheese
- 10 Free range eggs
- 1 Handful of coriander
- 1 Handful of parsley
To a pot of boiling water seasoned with salt add the fish and cook for 5 minutes. Then remove and leave to drain in a colander.
Add a glug of vegetable oil to a deep pan leave to warm up at medium temperature add the anato seeds and leave for 5 to 6 minutes so they release all their colour. If you don't have anato I'll leave the link in the blog post of where I get them, you can also use any colouring or If you prefer leave out all together.
Once the oil is yellow add the sweet peppers, onion and garlic and leave to cook for 10 minutes seasoning with salt and black pepper to taste and the ground cumin
Then add the fish and leave to cook for 20 to 25 minutes at medium temperature or until all the liquid from the fish as cooked out.
When the fish is done turn off the heat and add the chopped parsley and coriander, mix and leave to cool down.
In the meantime peel and chop the potatoes which have been previously cooked. I cooked mine 10 minutes in the microwave.
Chop the Feta cheese and plantains. Once the ingredients are chopped we can assemble the mix by mixing all of the ingredients in a large deep bowl.
Then add the eggs which have been previously beaten and mix well
When the mix is done add it onto a well buttered baking tray, I made them in a muffin tray because is easier to take them as finger food to a picnic but it can easily be done in a one single tortilla.
If you’re making them in a muffin tin bake for 20 to 25 minutes at 200C, if you’re doing it as a single tortilla bake for around 35 to 40 minutes. When done put them on a cooling rack. This tortilla can be eaten hot or cold I prefer to eat it at room temperature or slightly warm.
If you’ve never made fried plantain check out my recipe How to Make Sweet Fried Plantain, is super easy to make and I explain it step-by-step. I also go in detail where to get plantains from.
You don’t have to make them with cheese and coriander, for the white fish omelette you just need the fried plantains.
WHAT TYPE OF FISH
Traditionally we make it with a fish called CAZÓN or dog fish, a kind of small shark found in the Caribbean, but if you can’t find it you can also use any meaty white fish like I did in the video.
I don’t recommend using dark meat fish as the flavour of it is very different from white fish not sure if it will go well with the overall flavour of the tortilla, so stick with white fish only.
In the recipe I used Anato seeds to colour the oil, here’s the link where I get them BUY ANATO SEEDS. You can also use any colouring you make have or if prefer to avoid using any colouring you can leave it out altogether, but the yellow colour is quite traditional in the recipe.
When using Anato always use the seeds and never the powder. Seeds can be taken out of the oil once they have release their colour, whereas the powder cannot be removed and Anato powder should not be consumed.
As always if you like the recipe give it a 5 star rating below and share. If you have any recipe that would to see in the blog leave your comment below. Don’t forget you can follow me on Instagram, Facebook, Youtube and Twitter under @miterrunofood.
See you next time with another delicious recipe
HAPPY COOKING! 🙂