Easy Bacalao - Puerto Rican Fish Stew

SERVES 4 , 4 cups 

Ingredients

500 g   tilapia fillets, cut into 3 cm pieces 
(or another white flaky fish such as haddock) 
30 ml   extra-virgin olive oil 
1.00       medium onion, chopped 
4.00       garlic cloves, minced 
1           can diced tomatoes 
1.00       chili pepper, chopped (Anaheim or poblano preferred) 
50 ml    fresh cilantro, chopped 
30 ml    sliced pimento stuffed olives 
15 ml   capers, rinsed 
5  ml    dried oregano 
 salt 
100 ml   water, as needed 
1.00 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

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Italian Fish Stew Recipe

Ingredients:

2 Tablespoons olive oil
1 onion, thinly sliced
A few saffron threads
1 teaspoon dried thyme
Large pinch of cayenne pepper
2 garlic cloves, finely chopped
2 (14-ounce) cans tomatoes, drained and chopped
3/4 cup dry white wine
8 cups hot fish stock
12 ounces white, skinless fish fillets, such as haddock or cod, cut into pieces
1 pound monkfish, cut into pieces
1 pound mussels, scrubbed
8 ounces small squid, cleaned and cut into rings
2 Tablespoons chopped fresh basil or parsley
Salt and ground black pepper

Thickly sliced bread, to serve

Preparation:

Heat the olive oil in a large, heavy pan. 
Add the onion, saffron threads, thyme, cayenne pepper, and salt, to taste. 
Stir well and cook over a low heat for 10 minutes, until the onion is soft. 
Add the garlic and cook for 1 minute more. 

Stir in the chopped tomatoes, dry white wine, and hot fish stock. 
Bring to the boil and boil for 1 minute, 
then reduce the heat and simmer gently for 15 minutes. 

Add the fish pieces to the tomato mixture in the pan and stir gently. 
Simmer the stew over a low heat for a further 3 minutes. 

Add the mussels and squid rings and simmer for about 2 minutes, until the mussels open. 
Discard any that remain closed. Stir in the basil or parsley and season to taste. 
Ladle into warmed soup bowls and serve with bread. 

Yield: 4 servings