Easy Bacalao - Puerto Rican Fish Stew

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• 1 lb tilapia fillet, cut into 1 1/2-inch pieces (or another flaky fish such as haddock)
• 2 tablespoons extra virgin olive oil
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 (14 ounce) 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)

Recipe

• 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.