PUERTO RICAN FISH STEW (BACALAO)

By BobD

Ingredients

• 2 2 2 tablespoons extra-virgin olive oil
• 1 1 1 medium onion, chopped
• 4 4 4 cloves garlic, minced
• 1 1 1 1/2-inch flaky white fish, such as haddock, tilapia or cod (see Tip), cut into 1 1/2-inch pieces
• 1 14-ounce 1 14-ounce 14-ounce can diced tomatoes
• 1 1 1 Anaheim or poblano chile pepper, chopped
• 1/4 1/4 1/4 cup packed chopped fresh cilantro
• 2 2 2 tablespoons sliced pimento-stuffed green olives
• 1 1 1 tablespoon capers, rinsed
• 1 1 1 teaspoon dried oregano
• 1/2 1/2 1/2 teaspoon salt
• 1/2 1/2 1/2 cup water, as needed
• 1 1 1 avocado, chopped (optional)
• Tip: Opt for firmer hook-and-line-caught haddock or U.S.-farmed tilapia. Pacific cod also works, but will be more flaky.

Details

Servings 4
Adapted from cooking.com

Preparation

Step 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.

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.

Remove from the heat. Serve warm or at room temperature, garnished with avocado.