Bacalao, salted dried codfish, is the defining ingredient in traditional Puerto Rican fish stew, but salt cod requires overnight soaking and several rinses in cool water before it can be used, so we opt for fresh fish in this quick version. Serve with crusty rolls to soak up the juices.

Makes 4 servings, about 1 cup each

ACTIVE TIME: 25 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
4 cloves garlic, minced
1 pound flaky white fish, such as haddock, tilapia or cod (see Tip), cut into 1 1/2-inch pieces
1 14-ounce can diced tomatoes
1 Anaheim or poblano chile pepper, chopped
1/4 cup packed chopped fresh cilantro
2 tablespoons sliced pimento-stuffed green olives
1 tablespoon capers, rinsed
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 cup water, as needed
1 avocado, chopped (optional)

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).

NUTRITION INFORMATION: Per serving: 215 calories; 9 g fat (1 g sat, 6 g mono); 65 mg cholesterol; 9 g carbohydrate; 23 g protein; 2 g fiber; 697 mg sodium; 475 mg potassium.
Nutrition bonus: Vitamin C (70% daily value), Iron & Vitamin A (15% dv).
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 3 lean meat

TIP: Tip: Opt for firmer hook-and-line-caught haddock or U.S.-farmed tilapia. Pacific cod also works, but will be more flaky.

Fun to make and fun to eat!!

Anonymous, Sonoma, CA

My mom makes "bacalao" whenever any of us comes home to PR. And while it is true that salted cod fish requires overnight soaking and several rinses to get it to an "edible" point, it is quite good and makes an excellent stew because it's such a firm, fleshy fish. However, the fillets used here are excellent too, and a great way to shortcut through what is an otherwise preparation-intensive recipe.

Lucy, Brooklyn Park, MN

I added a extra 1/2 lb. of tilapia and a cup of chardonnay and finished with fresh cilantro and asiago cheese.Bueno.Thanks,Tony.

Anonymous, Alameda, CA

I used a piece of snapper instead of the bacalao and it was great! My husband is not a big fish eater and he loved it!

Sue, Cortez, FL

I doubled the recipe... used only 1/3 onion in the whole soup, added 1/4 C green chile sauce, used muriglen brand "fireroasted" diced tomatoes, added a pinch of curry, used 1/2 the salt, fresh oregano rather than dried, and only the regular amt. of fish in my doubble recipe... and it turned out fantastic! Be sure not to overcook the soup or the fish will crumble. Also, let the fish brown for like 1 minute before adding the remaining ingredients to keep it more stable in the soup. It is important that it isn't served hot, it is much better at room temp as the recipe states. Feels great in your tummy! Enjoy!

Josie, Mesa, AZ

This recipe is absolutely wonderful, I've made it twice and plan to continue making it always! I've even shared it with my friends. Thank you!

V., Austin, TX

It was horrile it sucks very very very very bad

tyna, Tampa, FL