Puerto Rican Fish Stew (Bacalao)


April 3, 2016

4.0 1


1. Heat oil in a large high-sided skillet or Dutch oven over medium heat.

2. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, for 1 minute.

3. Add fish, tomatoes and their juices, chilli pepper, cilantro, olives, capers, oregano and salt; stir to combine.

4. Add up to 1/2 cup water if the mixture seems dry. Cover and simmer for 20 minutes.

5. Remove from the heat. Serve warm or at room temperature, garnished with avocado. Serve with your favourite crunchy greens.


2 tablespoons extra-virgin olive oil

1 medium onion, chopped

4 cloves garlic, minced

1 pound flaky white fish, such as wild haddock or cod, cut into 1 1/2-inch pieces

1 14-ounce jar diced tomatoes

1 chilli pepper, chopped

1/4 cup packed chopped fresh cilantro/coriander

2 tablespoons sliced pimiento-stuffed green olives

1 tablespoon capers, rinsed

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 cup water, as needed

1 avocado, chopped


1 Review

Miz Mcdonald

June 13, 2017

Looks a lot like Jamaican salt fish but without the achee!.

Lovely, will try it

All fields are required to submit a review.

This site uses Akismet to reduce spam. Learn how your comment data is processed.