Puerto Rican Fish Stew (Bacalao)

September/October 2007

Your rating: None Average: 4.3 (107 votes)

Bacalao, salted dried codfish, is the defining ingredient in traditional Puerto Rican fish stew, but salt cod requires overnight soaking and several rinses in cool water before it can be used, so we opt for fresh fish in this quick version. Serve with crusty rolls to soak up the juices.

"This is a very tasty recipe. Easy to make and even tastes good the next day if you have left overs. Works well for a crowd. Can make everything but adding the fish the day before. Buy fish the day you are serving it and it is a last...
Puerto Rican Fish Stew (Bacalao)

20 Reviews for Puerto Rican Fish Stew (Bacalao)

Missing extra virgin olive oil

Another bacalao stew recipe I used calls for a lot of extra virgin olive oil--at least a half cup to be added before simmering the stew. Less oil can be used, but the oil adds a rich depth of flavor.


This stew was so easy to make, and was absolutely delicious! I made this for my boyfriend and we ate the entire pot between the two of us! I will definitely make this again!

Easy to make

Great way to eat fish. I would add cilantro, olives and capers the last 3-4 minutes.

No fishy taste
Even the Picky Eater liked it!

I wasn't sure about this one because the ingredient list was so short and because it was, well... fish and a stew. I was able to throw this meal together in minutes. We don't like avocado unless it's in a chocolate pudding, but I did add carrots at the beginning with the onions to add more veggies to the stew. My 2 year-old and "picky eater" husband both liked it. I had two helpings and will be making it again and again!

Quick, few ingredients, delicious!
Great and easy

Made this with tilapia tonight. Very good! Husband doesn't like cilantro but ate it anyway and said its alright. I will make again!

Fast, easy flavorful

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