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Cod Veracruz

  • 2 Tbsp. vegetable oil
  • 4 pieces cod fillet (about 1-1/2 lbs.)
  • 1 medium onion, chopped
  • 1 clove garlic, finely chopped
  • 1 can (14.5 oz.) whole peeled tomatoes, undrained
  • 1/2 cup pimiento-stuffed olives, halved
  • 2 Tbsp. Knorr® Reduced Sodium Chicken flavor Bouillon
  • 1 Tbsp. lime juice
  • 2 Tbsp. chopped fresh cilantro



Amount per serving

Calories from Fat110
Total Fat13g
Saturated Fat1g
Trans Fat0g
Total Carbs9g
Dietary Fiber1g
Vitamin C30%
Vitamin A15%


All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

  • 1 Heat 1 tablespoon oil in a large, deep nonstick skillet over medium-high heat. Cook cod about 4 minutes until golden, turning once. Remove and set aside.
  • 2 Heat remaining 1 tablespoon oil over medium heat and cook onion about 4 minutes or until tender, stirring occasionally. Add garlic and cook about 30 seconds. Add tomatoes, breaking up with a spoon. Stir in olives and Knorr® Reduced Sodium Chicken flavor Bouillon. Return cod to skillet and bring to a boil. Reduce heat and simmer covered about 4 minutes or until fish flakes with a fork. Stir in lime juice. Garnish with cilantro and serve with hot cooked rice.