It's official, I need more Puerto Rican food in my life. I've been exposed to so very little of it and that's just not right. I need to be more proactive about it and find some recipes I'm not afraid to try on my own.
I'm excited because this week as I was searching for a Latin-inspired one pot recipe, I came across a sort of quickie version of Puerto Rican bacalao stew. However, this one is a quickie version because salted dried cod (bacalao) is used in the traditional Puerto Rican fish stew, but that requires some overnight prep work. This version uses fresh fish for a faster version. I'm in, are you?
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Bacalao stew (Puerto Rican Fish Stew)
Ingredients
2 tablespoon(s) extra-virgin olive oil
1 medium onion, chopped
4 clove(s) garlic, minced
1 pound flaky white fish, such as haddock, tilapia, or cod, cut into 1 1/2-inch pieces
1 can (14 ounces) diced tomatoes
1 Anaheim or poblano chile pepper, chopped
1/4 cup packed chopped fresh cilantro
2 tablespoons sliced pimento-stuffed green olives
1 tablespoon capers, rinsed
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 cup water, as needed
1 avocado, chopped (optional)
Directions
Get the full recipe directions at Delish.
Image via Ken Burris/Delish
