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Puerto Rican Fish Stew (Bacalao)

Source: © EatingWell Magazine
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Rating: 3   Reviews: 2 See Reviews
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Active Time:  25 Minutes
Total Time:  45 Minutes
  4 servings, about 1 cup each
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.
RECIPE 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.
Puerto Rican Fish Stew (Bacalao) Recipe at Cooking.com
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 using).


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   4 servings, about 1 cup each
Calories: 215
Fat. Total: 8g
Protein: 23g
Carbohydrates, Total: 9g
Fat, Saturated: 1g
Fiber: 2g
Cholesterol: 65mg
Sodium: 697mg
% Cal. from Fat: 33%
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Jan, WI Reviewed: 01/31/2009
super tasty!
I used tilapia; I topped it with avocados covered with lime juice and sea salt. Even the picky eater teenage child exclaimed "!Me gusta bacalao!" Next time to add a little heat, I'll use a hotter pepper.
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