Puerto Rican Fish Stew (Bacalao)

2019-05-28
  • Yield : 4 servings, about 1 cup each
  • Prep Time : 25m
  • Cook Time : 20m
  • Ready In : 45m
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Nutritional Info

This information is per serving.

  • Calories

    215 calorie
  • Saturated Fat

    1 grams
  • Cholesterol

    65 grams
  • Sodium

    697 milligrams
  • Carbohydrate

    9 grams
  • Fiber

    2 grams
  • Protein

    23 grams

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
  • 1/4 cup packed chopped fresh cilantro
  • 2 tablespoons sliced pimento-stuffed green olives
  • 1 tablespoon capers, rinsed
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 cup water, as needed
  • 1 avocado, chopped (optional)

Method

Step 1

Heat oil in a large high-sided skillet or Dutch oven over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, for 1 minute.

Step 2

Add fish, tomatoes and their juices, chile pepper, cilantro, olives, capers, oregano and salt; stir to combine. Add up to 1/2 cup water if the mixture seems dry. Cover and simmer for 20 minutes. Remove from the heat. Serve warm or at room temperature, garnished with avocado (if using).

Step 3

Opt for firmer hook-and-line-caught haddock or U.S.-farmed tilapia. Pacific cod also works, but will be more flaky.

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