Easy Bacalao Puerto Rican Fish Stew
Warm, comforting, and bursting with bold flavors, this Easy Bacalao Puerto Rican Fish Stew is a classic dish that brings the vibrant taste of the Caribbean right to your table. Featuring tender pieces of salted cod simmered to perfection with hearty Yukon Gold potatoes, briny capers, and manzanilla olives in a rich tomato-based broth, this stew is both satisfying and full of depth. Infused with aromatic garlic, bell peppers, paprika, and oregano, every bite is a fusion of savory and tangy notes. Ready in about an hour with minimal effort, this one-pot wonder is perfect for weeknight dinners or special occasions. Serve it with fluffy white rice, crusty bread, or creamy avocado slices to complete your Puerto Rican culinary experience. Simple yet flavorful, this hearty fish stew will quickly become a family favorite!
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Recipe Information
Ingredients
- 1 pound salted cod (bacalao)
- 3 tablespoons olive oil
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 8 ounces tomato sauce
- 15 ounces diced tomatoes
- 4 small Yukon Gold potatoes, diced
- 2 tablespoons capers
- 1 cup manzanilla olives with pimentos, sliced
- 1 teaspoon dried oregano
- 1 teaspoon ground paprika
- 3 cups water or fish stock
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
Rinse the salted cod thoroughly under cold water to remove excess salt. Place it in a large bowl, cover with cold water, and soak for at least 2 hours or overnight, changing the water 2-3 times to desalt. Once ready, drain, pat dry, and cut into bite-sized pieces.
Heat the olive oil in a large pot over medium heat. Add the diced onion, green and red bell peppers, and garlic. Sauté for 4-5 minutes until soft and fragrant.
Stir in the tomato sauce, diced tomatoes, oregano, and paprika. Cook for 2-3 minutes, allowing the flavors to meld together.
Add the diced potatoes, capers, sliced olives, and the pieces of salted cod to the pot. Pour in the water or fish stock, ensuring the ingredients are just covered.
Bring the mixture to a slow boil, then reduce the heat to low. Cover and simmer for about 30 minutes, stirring occasionally, until the potatoes are tender and the stew is thickened.
Taste the stew and adjust the seasoning if needed. (The cod, olives, and capers should add enough salt, so additional salt may not be necessary.)
Garnish with chopped fresh cilantro, if desired. Serve hot with white rice, crusty bread, or sliced avocado for a complete Puerto Rican meal.
Nutrition Facts
Calories |
2799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.1 g | 127% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 41272 mg | 1794% | |
| Total Carbohydrate | 170.3 g | 62% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 32.4 g | ||
| Protein | 303.3 g | 607% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 578 mg | 44% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 4397 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
