Easy Bacalao - Puerto Rican Fish Stew
- Ready In:
- 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)
- 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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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!
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!