Easy Bacalao - Puerto Rican Fish Stew

"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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photo by Pismo photo by Pismo
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Ready In:
45mins
Ingredients:
13
Yields:
4 cups
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. 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!
     
  2. 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.
     
  3. I made this and it is sooooo good, and super easy!!! I had bought salt cod a while ago, and then it kind of got lost in the fridge, and I was like, hmmmm, maybe I should feed it to the dogs. But no, I put it in water, and it looked beautiful, and so I decided to cook it. Then I saw this recipe. I thought it might be kind of weird, but I was totally wrong. This is delicious!!! I added more chili, though; this is South Texas after all!
     
  4. My husband asks for this soup on a regular basis. It's awesome and I usually have all the ingredients on hand. Sometimes I add a touch of hot oil to spice it up more.
     
  5. 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!!
     
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Tweaks

  1. 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.
     
  2. 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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