Ingredients
-
1
-
2
-
1
-
4
-
1
-
1
-
1/4
-
2
-
1
-
1
-
-
-
-
-
Directions
Easy Bacalao – Puerto Rican Fish Stew, Mmmm…serve with crusty rolls to soak up the juices! This quick version of Puerto Rican Stew from Eating Well Magazine uses tilapia or any white flaky fish. The traditional dish uses bacalao, or salted dried codfish., I made this and it is sooooo good, and super easy!!! I had bought salt cod a while ago, and then it kind of got lost in the fridge, and I was like, hmmmm, maybe I should feed it to the dogs. But no, I put it in water, and it looked beautiful, and so I decided to cook it. Then I saw this recipe. I thought it might be kind of weird, but I was totally wrong. This is delicious!!! I added more chili, though; this is South Texas after all!, My husband asks for this soup on a regular basis. It’s awesome and I usually have all the ingredients on hand. Sometimes I add a touch of hot oil to spice it up more.
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Steps
|
1
Done
|
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
Done
|
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. |
|
3
Done
|
Remove from the Heat. Serve Warm or at Room Temperature, Garnished With Avocado If Desired. |
