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."
 
Easy Bacalao - Puerto Rican Fish Stew created by piranhabriana
Ready In:
45mins
Serves:
Yields:
Units:

ingredients

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

@FLKeysJen
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  1. pjlemley
    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!
     
  2. ksenko
    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.
     
  3. DSimone
    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!!
     
  4. piranhabriana
    Easy Bacalao - Puerto Rican Fish Stew Created by piranhabriana
  5. Mama Wendy
    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!
     
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