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Easy Bacalao - Puerto Rican Fish Stew

Recipe #251196 | 45 min | 25 min prep | SERVES 4 , 4 cups (Change Servings)
(3) RATE IT NOW READ REVIEWS

Jen Rickmann

RECIPE BY: Jen Rickmann

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.

Posted on: Sep 5, 2007

Print Recipe

Ingredients

  • 1 lb tilapia fillet, cut into 1 1/2-inch pieces (or another white flaky fish such as haddock)
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 4 garlic clove, minced
  • 1 (14 ounce) can diced tomato
  • 1 chili pepper, chopped (Anaheim or poblano preferred)
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons sliced pimento stuffed olive
  • 1 tablespoon caper, rinsed
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 cup water, as needed
  • 1 avocado, chopped (optional)

    • Directions

    1. 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. 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.
    3. 3
      Remove from the heat. Serve warm or at room temperature, garnished with avocado if desired.

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    Featured Reviews for This Recipe

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    From: Susiecat too

    On May 7, 2008

    This is very good, and so quick to throw together! I used frozen tilapia fillets, and instead of separate diced tomatoes and chiles, I used canned tomato-chile mixture. I love anything with capers, so this had me mmmmmm-ing my way through lunch. Served with a nice whole wheat roll, a healthy lunch. Thanks Jen! Made for PAC Spring 2008

    0 people found this review helpful

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    • reviewer icon

    From: Antifreesz

    On Dec 28, 2007

    Light and refreshing is what comes to mind when I tasted this soup. I was a little concerned it may be too salty with the capers and olives so I held back on the salt which I ended up adding it at the end – it was perfect! The only change was using San Marzano whole-peeled canned tomatoes(I love those and I have 2 cases). I diced them and used the juice. Next time I might try the salted cod"Bacalao or Baccala" But using the Tilapia with in this soup will be my stable. It is that good!

    0 people found this review helpful

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    From: Aunt Cookie

    On Sep 13, 2007

    I really liked this recipe. Instead of a chili pepper, I used a can of tomatoes with peppers added (Rotel). I think this resulted in a spicier soup that if I had used a poblano. Otherwise I followed this as written. This probably does make 4 normal servings, but the two of us nearly finished it off on our own for dinner. Thanks for posting such a quick and flavorful recipe!

    2 people found this review helpful

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    • Read all 3 reviews
    Nutrition Facts

    Serving Size 1 (345g)

    Recipe makes 4 servings

    The following items or measurements are not included below:

    2 tablespoons pimento stuffed olives

    Calories 216
    Calories from Fat 80 (37%)
    Amount Per Serving %DV
    Total Fat 9.0g 13%
    Saturated Fat 1.6g 8%
    Monounsaturated Fat 5.5g
    Polyunsaturated Fat 1.3g
    Trans Fat 0.0g
    Cholesterol 56mg 18%
    Sodium 632mg 26%
    Potassium 690mg 19%
    Total Carbohydrate 11.3g 3%
    Dietary Fiber 2.2g 8%
    Sugars 5.5g
    Protein 24.3g 48%
    Vitamin A 363mcg 7%
    Vitamin B6 0.4mg 21%
    Vitamin B12 1.8mcg 29%
    Vitamin C 34mg 56%
    Vitamin E 1mcg 3%
    Calcium 56mg 5%
    Iron 1mg 8%

    detailed view...

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