Puerto Rican Fish Stew (Bacalao)
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.
Tip: Opt for firmer hook-and-line-caught haddock or U.S.-farmed tilapia. Cod also works, but will be more flaky. For more information about sustainable seafood visit Monterey Bay Aquarium Seafood Watch at seafoodwatch.org.
1 vegetable, 3 lean meat