By FLKeysJen on September 05, 2007
Photo by Mommy2Summer&Gibson
Photo by Mommy2Summer&Gibson
"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."
Serving Size: 1 (345 g)
Servings Per Recipe: 4
"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."
"Loved this exactly as the recipe is written! Serve with bread because you won't want to leave a drop of the stew in your bowl!!"
"This was yum-o. We made it just the way it was written - I would add a jalepeno next time, just for a little heat. I loved the broth and it was so flavorful! It was not fishy - as other reviewers have pointed out, and I served with a crusty french bread which soaked the juices up nicely! Thanks for a good recipe!"
"I made this tonight because I had a craving for fish stew. I tested it on my mother-in-love (who is Puerto Rician), she loved it and took a bowl home! I made mine with Tilapia."
"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)."
"good recipe but bacalao is made with cod fish."
"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."
"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!"
"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"
"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 â€“ 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!"
"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!"