Easy Bacalao - Puerto Rican Fish Stew

Name: Easy Bacalao - Puerto Rican Fish Stew
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 cups, 4 serving(s)
Ingredients: 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)

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Submitted by FLKeysJen

"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."

Easy Bacalao - Puerto Rican Fish Stew created by piranhabriana

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Ready In:: 45mins
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ingredients

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)

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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RECIPE MADE WITH LOVE BY

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review by pjlemley

5/24/2018

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!
review by ksenko

10/29/2015

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.
review by DSimone

5/28/2013

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!!
photo by piranhabriana

1/30/2013
review by Mama Wendy

9/25/2012

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!