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Puerto Rican Fish Stew (Bacalao)

September/October 2007

Your rating: None Average: 4.3 (104 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)

18 Reviews for Puerto Rican Fish Stew (Bacalao)

02/16/2015
Anonymous
Delicious!

This is a very easy and flavorful recipe to make! I love it and so did my family. It has lots of flavor. I added fresh cilantro when served and avacodo cubes and it was awesome!

Easy to make
Comments
02/16/2015
Anonymous
Delicious!

This is a very easy and flavorful recipe to make! I love it and so did my family. It has lots of flavor. I added fresh cilantro when served and avacodo cubes and it was awesome!

Easy to make
Comments
02/16/2015
Anonymous
Delicious!

This is a very easy and flavorful recipe to make! I love it and so did my family. It has lots of flavor. I added fresh cilantro when served and avacodo cubes and it was awesome!

Easy to make
Comments
09/14/2014
Anonymous
Missing extra virgin olive oil

Another bacalao stew recipe I used calls for a lot of extra virgin olive oil--at least a half cup to be added before simmering the stew. Less oil can be used, but the oil adds a rich depth of flavor.

Comments
02/26/2014
Yummy!

This stew was so easy to make, and was absolutely delicious! I made this for my boyfriend and we ate the entire pot between the two of us! I will definitely make this again!

Easy to make
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