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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
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate -
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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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Puerto Rican Fish Stew (Bacalao)
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