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    You are in: Home / Recipes / Easy Bacalao - Puerto Rican Fish Stew Recipe
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    Easy Bacalao - Puerto Rican Fish Stew

    Easy Bacalao - Puerto Rican Fish Stew. Photo by Pismo

    4 Photos of Easy Bacalao - Puerto Rican Fish Stew

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    25 mins

    20 mins

    FLKeysJen's Note:

    Mmmm...serve with crusty rolls to soak up the juices! This quick version of Puerto Rican Stew from Eating Well Magazine uses tilapia or any white flaky fish. The traditional dish uses bacalao, or salted dried codfish.

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    Ingredients:

    Serves: 4

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 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.
    2. 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.
    3. 3
      Remove from the heat. Serve warm or at room temperature, garnished with avocado if desired.

    Ratings & Reviews:

    Read All Reviews (8)

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    Nutritional Facts for Easy Bacalao - Puerto Rican Fish Stew

    Serving Size: 1 (345 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 216.4
     
    Calories from Fat 80
    37%
    Total Fat 8.9 g
    13%
    Saturated Fat 1.6 g
    8%
    Cholesterol 56.7 mg
    18%
    Sodium 632.3 mg
    26%
    Total Carbohydrate 11.3 g
    3%
    Dietary Fiber 2.2 g
    8%
    Sugars 5.5 g
    22%
    Protein 24.3 g
    48%

    The following items or measurements are not included:

    pimento stuffed olives

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