Easy-Bacalao-Puerto-Rican-Fish-Stew0.jpg

INGREDIENTS

  • 1 lb tilapia fillets, 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 (14ounce)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)

DIRECTIONS

  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.
  3. Remove from the heat. Serve warm or at room temperature, garnished with avocado if desired.