Great way to eat fish. I would add cilantro, olives and capers the last 3-4 minutes.
Puerto Rican Fish Stew (Bacalao)
From EatingWell: September/October 2007
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.
18 Reviews for Puerto Rican Fish Stew (Bacalao)
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!
Made this with tilapia tonight. Very good! Husband doesn't like cilantro but ate it anyway and said its alright. I will make again!
I have some fish stock I have been trying to use up but all I have made with it have turned out too fishy. This did not (used the stock instead of water). Loved the flavors. I added in some extra veggies per another Bacalao recipe (red bell peppers and celery) plus instead of salt I added i the juice from the capers for more flavor. I think I would add some if not all of the capers and olives at the end though as the flavors boiled out (I did add some fresh cilantro on top with the avocados)
I was very skeptical about this dish at first because I dont usually prepare this genre of meal, but it was awesome. Me and my daughter absolutely loved it. The aromas were great and the taste was perfectly balanced. Great recipe and not hard at all.