We opt for fresh fish in this quick version.
Serve with crusty rolls to soak up the juices.
Try thisBacalao Guisadoif you’re looking for a new tasty way to eat fish.
Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Phoebe Hauser
Mild, fleshy white fish soaks in all the flavors of this dish.
Onion becomes slightly sweet as it cooks, complemented by the pungent bite of garlic.
Juicy diced tomatoes and spicy chile peppers meet briny olives and capers for an explosion of flavors.
Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Phoebe Hauser
Herby cilantro adds a hint of freshness to finish this dish off.
Keep reading for expert tips, including why we substitute fresh fish for the traditional salted, dried codfish.
Add onion and cook, stirring occasionally, until softened, about 2 minutes.
Add garlic and cook, stirring, for 1 minute.
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).
The salt and the drying process preserve the fish and extend its shelf life.
Bacalao is often featured in stews like this Puerto Rican fish stew.
It all depends on your taste buds and preferences.
A couple of tricks can reduce the heat to ensure the pepper is mild.
Also, cooking it will lessen the heat further.
Store the fish stew in an airtight container in the refrigerator for 3 to 4 days.
When reheating in the microwave, use 80% power for 5 minutes, pausing midway to stir.
see to it the stew is heated throughout.
You could also pair it with brown rice orcauliflower riceand ourBasic Green Salad, which goes with nearly everything.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
