MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Puerto Rican Fish Stew
Categories: Seafood, Vegetables, Herbs, Chilies
Yield: 4 Servings

2 tb Extra-virgin olive oil
1 md Onion, chopped
4 cl Garlic; minced
1 lb Flaky white fish; in 1 1/2"
- pieces *
14 oz Can diced tomatoes
1 Anaheim or poblano chile;
- chopped
1/4 c Packed chopped fresh
- cilantro
2 tb Sliced pimento-stuffed green
- olives
1 tb Capers, rinsed
1 ts Dried oregano
1/2 ts Salt
1/2 c Water; as needed
1 Avocado; chopped (opt)

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.

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).

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

EatingWell.com | June 2015

MM Format by Dave Drum - 15 June 2015

Uncle Dirty Dave's Archives

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