7 Reviews of Easy Bacalao - Puerto Rican Fish Stew

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!

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!

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

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!

From: xoxnic0lexox

On Jun 6, 2009

good recipe but bacalao is made with cod fish.

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).

From: bdm59

On May 23, 2009

We really enjoyed this very flavorful yet light stew. I will not add extra salt next time as it isn't required with the canned tomatoes, olives and capers. Also, I didn't have pimento stuffed olives and used black olives instead. We had it with brown rice for a good healthy meal.