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.
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.
15 Reviews for Puerto Rican Fish Stew (Bacalao)
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!
Great way to eat fish. I would add cilantro, olives and capers the last 3-4 minutes.
I wasn't sure about this one because the ingredient list was so short and because it was, well... fish and a stew. I was able to throw this meal together in minutes. We don't like avocado unless it's in a chocolate pudding, but I did add carrots at the beginning with the onions to add more veggies to the stew. My 2 year-old and "picky eater" husband both liked it. I had two helpings and will be making it again and again!
Made this with tilapia tonight. Very good! Husband doesn't like cilantro but ate it anyway and said its alright. I will make again!