Puerto Rican Fish Stew (Bacalao)
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Ingredients

  • 2 tablespoons    extra-virgin olive oil
  • 1   medium onion, chopped
  • 4 cloves    garlic, minced
  • 1 pound    flaky white fish, such as haddock, tilapia or cod (see Tip), cut into 1 1/2-inch pieces
  • 1 14- ounce can   diced tomatoes
  • 1   Anaheim or poblano chile pepper, chopped
  • 1/4 cup    packed chopped fresh cilantro
  • 2 tablespoons   sliced pimento-stuffed green olives
  • 1 tablespoon    capers, rinsed
  • 1 teaspoon   dried oregano
  • 1/2 teaspoon    salt
  • 1/2   cup   water, as needed
  • 1   avocado, chopped (optional)
  • Tip: Opt for firmer hook-and-line-caught haddock or U.S.-farmed tilapia. Pacific cod also works, but will be more flaky.

Instructions

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