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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%
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Easy Bacalao - Puerto Rican Fish Stew

Recipe #251196 | 45 min | 25 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: ~Jen~
Sep 5, 2007

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.

SERVES 4 , 4 cups (change servings and units)

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 cloves, minced
1 (14 ounce) can diced tomatoes
1 chili pepper, chopped (Anaheim or poblano preferred)
1/4 cup fresh cilantro, chopped
2 tablespoons sliced pimento stuffed olives
1 tablespoon capers, rinsed
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 cup water, as needed
1 avocado, chopped (optional)

Directions

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.
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

From: JustJanS

On Jun 9, 2009

I'll probably never eat the real thing, and I didn't even make it with Tilapia, but no matter, this is a good recipe. Aussies, Russ used flathead tails when he made this tonight for our dinner. He made the sauce and slipped the tails in for the last few minutes. I loved thesalty, brinyness of this and felt it worked well with the fish. We ate it over rice (probably wrong thing to do too, but good).

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From: xoxnic0lexox

On Jun 6, 2009

good recipe but bacalao is made with cod fish.

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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!

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From: Nado2003

On Sep 2, 2008

DELICIOUS. Easy and fast. I followed the recipe exactly. Served it with hot crusty Costco bread. I had an avocado ready to serve with it but I forgot. Still a delicious meal. Five of us, two adults and three kids all under 10 agree this was a 5 stars. I will make this again. But may add some chopped celery for more vegetables and fiber because I don't think that would alter the taste. THANK YOU!

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