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)
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.
20 Reviews for Puerto Rican Fish Stew (Bacalao)
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.
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!
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.
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!