Puerto Rican Fish Stew (Bacalao) Recipe

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Nutrition per serving    (USDA % daily values)
CAL
329
FAT
58%
CHOL
24%
SOD
54%

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Great!
7c50c8574272   •  16 Dec   •  Report
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Ingredients for 4 servings

4 cloves garlic, minced

1/2 teaspoon salt

1 Anaheim or poblano chile pepper, chopped

1 14-ounce can diced tomatoes

1 medium onion, chopped

2 tablespoons extra-virgin olive oil

1 tablespoon capers, rinsed

1 avocado, chopped (optional)

1/4 cup packed chopped fresh cilantro

1 teaspoon dried oregano

1 pound flaky white fish, such as haddock, tilapia or cod (see Tip), cut into 1 1/2-inch pieces

2 tablespoons sliced pimento-stuffed green olives

1/2 cup water, as needed

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