Best 2 Puerto Rican Fish Stew Bacalao Recipes
Puerto Rican Fish Stew Bacalao, also known as Bacalao Guisado, is a traditional and flavorful dish that has been enjoyed by generations of Puerto Ricans. This hearty and comforting stew is made with salted codfish, sofrito, vegetables, and a variety of spices. It is typically served over rice, with a side of tostones or fried green plantains. Bacalao Guisado is a popular dish for special occasions, such as holidays and family gatherings, and it is also a staple in many Puerto Rican restaurants. With its vibrant flavors and tender codfish, this dish is sure to become a favorite in your home.
Check out the recipes below so you can choose the best recipe for yourself!
EASY BACALAO - PUERTO RICAN FISH STEW
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
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)
Provided by kuca_murisa
Number Of Ingredients 13
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, high-quality ingredients. This will make a big difference in the flavor of your stew.
- Don't be afraid to experiment with different types of fish. Bacalao is the traditional fish used in this stew, but you can also use other firm-fleshed fish, such as cod, haddock, or tilapia.
- Soak the bacalao overnight before cooking. This will help to remove the salt and make the fish more tender.
- Sauté the vegetables before adding them to the stew. This will help to bring out their flavor and prevent them from becoming mushy.
- Use a good quality sofrito. This is a Puerto Rican sauce made with tomatoes, onions, peppers, and garlic. It is essential for adding flavor to the stew.
- Season the stew to taste. Add salt, pepper, and other spices to taste.
- Serve the stew with rice or potatoes. This will help to soak up the delicious broth.
Conclusion:
Puerto Rican fish stew is a delicious and hearty dish that is perfect for a cold winter day. It is also a great way to use up leftover fish. With a few simple ingredients and a little bit of time, you can easily make this delicious stew at home.
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