Best 2 Puerto Rican Fish Stew Bacalao Recipes

Embark on a culinary journey to the vibrant shores of Puerto Rico with our delectable Puerto Rican Fish Stew (Bacalao) recipes. Discover the authentic flavors of this beloved dish, a harmonious blend of fresh fish, savory sofrito, aromatic spices, and a touch of heat. Our collection features a variety of recipes, catering to diverse tastes and preferences. Indulge in the classic Bacalao Guisado, where succulent codfish simmers in a rich tomato-based sauce, or explore the tantalizing Bacalao a la Vizcaína, a Basque-inspired stew brimming with flavors of bell peppers, olives, and capers. For a taste of tradition, try the hearty Bacalao con Gandules, where codfish pairs perfectly with pigeon peas, sofrito, and a hint of annatto. Each recipe offers a unique culinary experience, capturing the essence of Puerto Rican cuisine. So, gather your ingredients, prepare your taste buds, and let's dive into the delightful world of Puerto Rican Fish Stew.

Here are our top 2 tried and tested recipes!

EASY BACALAO - PUERTO RICAN FISH STEW

Easy Bacalao - Puerto Rican Fish Stew image

Mmmm...serve with crusty rolls to soak up the juices! This quick version of Puerto Rican Stew from Eating Well Magazine uses tilapia or any white flaky fish. The traditional dish uses bacalao, or salted dried codfish.

Provided by FLKeysJen

Categories Stew

Time 45m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 13

Ingredients

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

Steps:

Heat oil in a large high-sided skillet or Dutch oven over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, for 1 minute.
Add fish, tomatoes and their juices, chile pepper, cilantro, olives, capers, oregano and salt; stir to combine. Add up to 1/2 cup water if the mixture seems dry. Cover and simmer for 20 minutes.
Remove from the heat. Serve warm or at room temperature, garnished with avocado if desired.

Nutrition Facts : Calories 207.8, Fat 9, SaturatedFat 1.6, Cholesterol 56.8, Sodium 422.6, Carbohydrate 8.7, Fiber 2.1, Sugar 4.4, Protein 24.5

PUERTO RICAN FISH STEW (BACALAO) RECIPE - (4/5)

Puerto Rican Fish Stew (Bacalao) Recipe - (4/5) image

Provided by kuca_murisa

Number Of Ingredients 13

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)

Steps:

1.Heat oil in a large high-sided skillet or Dutch oven over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, for 1 minute. 2.Add fish, tomatoes and their juices, chile pepper, cilantro, olives, capers, oregano and salt; stir to combine. Add up to 1/2 cup water if the mixture seems dry. Cover and simmer for 20 minutes. Remove from the heat. Serve warm or at room temperature, garnished with avocado (if using). Tips & Notes Tip: Opt for firmer hook-and-line-caught haddock or U.S.-farmed tilapia. Pacific cod also works, but will be more flaky.

Tips:

Use fresh fish. Fresh fish will have a firmer texture and a milder flavor than frozen fish. If you are using frozen fish, thaw it completely before cooking.

Choose the right type of fish. Not all fish are suitable for making fish stew. Some good choices include cod, haddock, tilapia, and halibut. Avoid using fish that are high in fat, such as salmon or tuna.

Season the fish well. Fish stew is a great opportunity to experiment with different seasonings. Some good options include salt, pepper, garlic, onion, paprika, and cumin. You can also add herbs, such as thyme, rosemary, or oregano.

Use a variety of vegetables. Vegetables add flavor, texture, and nutrients to fish stew. Some good choices include potatoes, carrots, celery, onions, and peppers. You can also add other vegetables, such as corn, green beans, or okra.

Cook the stew slowly. Fish stew is a slow-cooked dish. This allows the flavors to develop and the fish to become tender. Simmer the stew for at least 30 minutes, or until the fish is cooked through.

Serve the stew with a side of bread or rice. Fish stew is a hearty and satisfying dish that can be served as a main course or a side dish. It is often served with a side of bread or rice.

Conclusion:

Puerto Rican fish stew, also known as bacalao, is a delicious and easy-to-make dish that is perfect for any occasion. With its flavorful broth, tender fish, and variety of vegetables, this stew is sure to please everyone at the table. So next time you are looking for a hearty and satisfying meal, give Puerto Rican fish stew a try. You won't be disappointed!