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Puerto Rican Fish Stew (Bacalao)

September/October 2007

Your rating: None Average: 4.5 (87 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.



READER'S COMMENT:
"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) Recipe

14 Reviews for Puerto Rican Fish Stew (Bacalao)

06/19/2012
Anonymous

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.

Comments
02/13/2011
Fresh, Delicious, and Balanced

I've made this stew a number of times and am always blown away by how delicious it is. The flavors work in total harmony with one another, and the stew is extremely satisfying. Easily my favorite recipe on the site!

Easy, quick, full-flavored
Comments
11/01/2010
Anonymous

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 minute meal.

Comments
08/05/2010
Anonymous

Loved this so much I've made it twice in the last few weeks...once with haddock and once with tilapia- both times it was amazing. Was definitely heavy handed on a lot of ingredients including cilantro, olives and avocado. Really easy, too!

Comments
04/12/2010

We had friends over for dinner and this was great. I left out the olives and did not use avocado. With those two additions next time I am sure it will be even better.

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