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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

    Average Rating:

     9 Total Reviews

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    • on March 20, 2012

    • on February 26, 2010

      I too made this recipe when I saw it on the EatingWell website. I was a little skeptical because it looked kind of weird, but it turned out so good! It wasn't fishy at all and my husband thought it was chicken. I used tilapia because it was on sale. Perfect and highly recommended.

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    • on June 09, 2009

      I'll probably never eat the real thing, and I didn't even make it with Tilapia, but no matter, this is a good recipe. Aussies, Russ used flathead tails when he made this tonight for our dinner. He made the sauce and slipped the tails in for the last few minutes. I loved thesalty, brinyness of this and felt it worked well with the fish. We ate it over rice (probably wrong thing to do too, but good).

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    • on June 06, 2009

      good recipe but bacalao is made with cod fish.

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    • on May 23, 2009

      We really enjoyed this very flavorful yet light stew. I will not add extra salt next time as it isn't required with the canned tomatoes, olives and capers. Also, I didn't have pimento stuffed olives and used black olives instead. We had it with brown rice for a good healthy meal.

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    • on September 02, 2008

      DELICIOUS. Easy and fast. I followed the recipe exactly. Served it with hot crusty Costco bread. I had an avocado ready to serve with it but I forgot. Still a delicious meal. Five of us, two adults and three kids all under 10 agree this was a 5 stars. I will make this again. But may add some chopped celery for more vegetables and fiber because I don't think that would alter the taste. THANK YOU!

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    • on May 07, 2008

      This is very good, and so quick to throw together! I used frozen tilapia fillets, and instead of separate diced tomatoes and chiles, I used canned tomato-chile mixture. I love anything with capers, so this had me mmmmmm-ing my way through lunch. Served with a nice whole wheat roll, a healthy lunch. Thanks Jen! Made for PAC Spring 2008

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    • on December 28, 2007

      Light and refreshing is what comes to mind when I tasted this soup. I was a little concerned it may be too salty with the capers and olives so I held back on the salt which I ended up adding it at the end – it was perfect! The only change was using San Marzano whole-peeled canned tomatoes(I love those and I have 2 cases). I diced them and used the juice. Next time I might try the salted cod"Bacalao or Baccala" But using the Tilapia with in this soup will be my stable. It is that good!

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    • on September 13, 2007

      I really liked this recipe. Instead of a chili pepper, I used a can of tomatoes with peppers added (Rotel). I think this resulted in a spicier soup that if I had used a poblano. Otherwise I followed this as written. This probably does make 4 normal servings, but the two of us nearly finished it off on our own for dinner. Thanks for posting such a quick and flavorful recipe!

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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 207.8
     
    Calories from Fat 81
    38%
    Total Fat 9.0 g
    13%
    Saturated Fat 1.6 g
    8%
    Cholesterol 56.7 mg
    18%
    Sodium 422.5 mg
    17%
    Total Carbohydrate 8.7 g
    2%
    Dietary Fiber 2.0 g
    8%
    Sugars 4.4 g
    17%
    Protein 24.4 g
    48%

    The following items or measurements are not included:

    pimento stuffed olives

    Detailed Nutrition Values About Nutrition Info
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