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Puerto Rican Fish Stew (Bacalao)

Yields1 Serving

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

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

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

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

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