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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
4 Servings - 45 min - eatingwell.com
Servings:4  | Calories:340 | Total Fat:22g  | Chol:68mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 22g
34 %
Sat Fat 3g
15 %
Total Carb 13g
4 %
Fiber 5g
20 %
Sugars 5g
---
Cholesterol 68mg
23 %
Sodium 627mg
26 %
Protein 24g
49 %
Calories:
44% White fish
23% Avocado
18% Extra-virgin olive oil
13% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
4 cloves garlic, minced
1 pound flaky white fish, such as haddock, tilapia or cod (see Tip), cut into 1 1/2 inch pieces
1 14 ounce can diced tomatoes
1 Anaheim or poblano chile pepper, chopped
1/4 cup packed chopped fresh cilantro
2 tablespoons sliced pimento-stuffed green olives
1 tablespoon capers, rinsed
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 cup water, as needed
1 avocado, chopped (optional)

Directions : View recipe directions on eatingwell.com

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