Puerto Rican Fish Stew

 

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.

 

Makes 4 servings, about 1 cup each

ACTIVE TIME: 25 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

 

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)

 

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).

 

NUTRITION INFORMATION: Per serving: 215 calories; 9 g fat (1 g

sat, 6 g mono); 65 mg cholesterol; 9 g carbohydrate; 23 g

protein; 2 g fiber; 697 mg sodium; 475 mg potassium.

Nutrition bonus: Vitamin C (70% daily value), Iron & Vitamin A

(15% dv).

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 3 lean meat

 

TIP: Opt for firmer hook-and-line-caught haddock or U.S.-farmed

tilapia. Pacific cod also works, but will be more flaky.


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