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Puerto Rican Fish Stew (Bacalao)

  • 45minutes
  • 215calories

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Source: www.eatingwell.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, D, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons extra-virgin olive oil

  2. 1 medium onion, chopped

  3. 4 cloves garlic, minced

  4. 1 pound flaky white fish, such as haddock, tilapia or cod (see Tip), cut into 1 1/2-inch pieces

  5. 1 14-ounce can diced tomatoes

  6. 1 Anaheim or poblano chile pepper, chopped

  7. 1/4 cup packed chopped fresh cilantro

  8. 2 tablespoons sliced pimento-stuffed green olives

  9. 1 tablespoon capers, rinsed

  10. 1 teaspoon dried oregano

  11. 1/2 teaspoon salt

  12. 1/2 cup water, as needed

  13. 1 avocado, chopped

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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).

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