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!
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)
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!
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.
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.