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Puerto Rican Fish Stew (Bacalao)

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  • October 17, 2021

  • Dieta Efectiva

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  • Recipes

Puerto Rican Fish Stew (Bacalao)

Ingredients

  • 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 using).

Tips

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.

Nutrition Facts

Serving Size: 1 cup
Per Serving:
189 calories; protein 20.2g; carbohydrates 8.5g; dietary fiber 2.4g; sugars 3.8g; fat 8.3g; saturated fat 1.2g; cholesterol 61.2mg; vitamin a iu 704.1IU; vitamin c 43.6mg; folate 31.3mcg; calcium 66.9mg; iron 1.2mg; magnesium 42.5mg; potassium 616.5mg; sodium 758.3mg; thiamin 0.6mg.
Exchanges:1 vegetable, 3 lean meat

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