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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)

03/29/2010
Anonymous

Excellent flavor. Everything worked well together. One of our absolute favorites from the site. We will definitely be adding this recipe to our permanent collection. We used a poblano pepper and tilapia.

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01/08/2010
Anonymous

Wonderful recipe. Made according to recipe using cod, and the flavors were absolutely balanced. Delicious!

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01/05/2010
Anonymous

this is an awesome way to use tilapia. my whole family loves it!

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10/06/2009
Anonymous

This is our absolute favorite Eating Well recipe. The flavor is perfect and it is a hit every time we have people over for dinner.

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