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.
- 1 lb tilapia fillet, cut into 1 1/2-inch pieces (or another white flaky fish such as haddock)
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 (14 ounce) can diced tomatoes
- 1 chili pepper, chopped (Anaheim or poblano preferred)
- 1⁄4 cup fresh cilantro, chopped
- 2 tablespoons sliced pimento stuffed olives
- 1 tablespoon capers, rinsed
- 1 teaspoon dried oregano
- 1⁄2 teaspoon salt
- 1⁄2 cup water, as needed
- 1 avocado, chopped (optional)
- 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.
- 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 desired.