Puerto Rican Fish Stew (Bacalao)

Name: Puerto Rican Fish Stew (Bacalao)
Cook time: 45 min
Total time: 45 min
Cuisine: Latin American
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium onion, chopped; 4 cloves garlic, minced; 1 pound flaky white fish, such as haddock, tilapia or cod (see Tip), cut into 1 1/2-inch pieces; 1 14-ounce can diced tomatoes; 1 Anaheim or poblano chile pepper, chopped; ¼ cup packed chopped fresh cilantro; 2 tablespoons sliced pimento-stuffed green olives; 1 tablespoon capers, rinsed; 1 teaspoon dried oregano; ½ teaspoon salt; ½ cup water, as needed; 1 avocado, chopped (optional)

Instructions

Cook:45min

Bacalao, salted dried codfish, is the defining ingredient in traditional Puerto Rican fish stew, but salt cod requires overnight soaking and several rinses in cool water before it can be used, so we opt for fresh fish in this quick version. Serve with crusty rolls to soak up the juices.

Updated at: Mon, 18 Jul 2022 16:00:23 GMT