Bacalao, salted dried codfish, is the defining ingredient in traditional Puerto Rican fish stew, but salt cod requires overnight soaking and several rinses in cool water before it can be used, so we opt for fresh fish in this quick version. Serve with crusty rolls to soak up the juices.
- 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 Ingredient Note), cut into 1 1/2-inch pieces
- 1 can (14 ounces) diced tomatoes, undrained
- 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)
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 using).
Ingredient Note: Opt for firmer hook-and-line caught haddock or U.S.-farmed tilapia. Pacific cod also works, but will be more flaky.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
215 calories; 8g total fat; 1g total saturated fat; 65mg cholesterol; 697mg sodium; 9g carbohydrates; 2g fiber; 23g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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