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Growing up in Puerto Rico, I cherished moments spent cooking with my abuela. Her fish stew recipe always filled our home with mouthwatering aromas. Now, I'm excited to share this family treasure with you. This hearty Puerto Rican dish combines tender white fish chunks, aromatic spices, and vibrant vegetables in a rich, flavorful broth. It's comfort food at its finest – perfect for cozy nights or impressing dinner guests. Let's dive into this culinary journey together and create a taste of the Caribbean in your kitchen.
Ingredients for Puerto Rican Fish Stew
- White fish fillets: Tender and mild, white fish fillets add a delicate flavor and flaky texture to the hearty stew.
- Olive oil: Olive oil infuses a rich, fruity flavor and helps sauté the aromatic vegetables for a flavorful base.
- Onion: Onions provide a sweet and savory base flavor that enhances the overall taste of the stew.
- Garlic: Garlic adds a pungent and aromatic depth to the stew, elevating its overall flavor profile.
- Bell pepper: Bell peppers contribute a sweet and slightly tangy flavor, along with vibrant color to the stew.
- Tomato sauce: Tomato sauce brings a rich, tangy sweetness and a thick consistency to the stew.
- Fish stock: Fish stock intensifies the seafood flavor, adding depth and complexity to the stew.
- Dried oregano: Dried oregano imparts a warm, earthy flavor that complements the fish and vegetables in the stew.
- Ground cumin: Ground cumin adds a warm, nutty flavor and a hint of smokiness to the stew.
- Bay leaf: Bay leaf infuses a subtle herbal aroma and flavor, enhancing the overall savory profile of the stew.
- Potato: Potatoes add a hearty texture and help thicken the stew while absorbing the delicious flavors of the broth.
- Peas: Peas bring a touch of sweetness and vibrant color, adding a pop of freshness to the stew.
- Fresh cilantro: Fresh cilantro provides a bright, citrusy flavor and a fresh herbal aroma, enhancing the stew's overall freshness.
Read more: Puerto Rican Beef Stew Recipe
Essential Tools for Making This Delicious Stew
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Chef's knife: Needed for cutting the fish fillets, onion, bell pepper, and potato into appropriate sizes.
Puerto Rican Fish Stew Recipe
A hearty and flavorful fish stew from Puerto Rico, perfect for a cozy meal.
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Equipment
- Large pot
- Cutting board
- Knife
- Wooden Spoon
Ingredients:
Main Ingredients
- 1 lb white fish fillets cut into chunks
- 1 tbsp olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 bell pepper chopped
- 1 cup tomato sauce
- 2 cups fish stock
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 bay leaf
- 1 potato peeled and diced
- 1 cup frozen peas
- to taste salt and pepper
- 1 tbsp fresh cilantro chopped, for garnish
Read more: Puerto Rican Pork Stew Recipe
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and bell pepper, and cook until softened.
- Add the tomato sauce, fish stock, oregano, cumin, and bay leaf. Bring to a simmer.
- Add the potato and cook until tender, about 15 minutes.
- Add the fish chunks and peas. Cook until the fish is opaque and cooked through, about 5-7 minutes. Season with salt and pepper to taste.
- Garnish with fresh cilantro and serve hot.
Notes:
For a richer flavor, you can add a splash of white wine or a squeeze of lime juice.
Nutrition value:
Calories: 250kcalCarbohydrates: 20gProtein: 25gFat: 10gSaturated Fat: 2gCholesterol: 50mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 60mgIron: 2mg
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Read more: Carne Guisada Puerto Rican Stew Recipe
Tips for Making Puerto Rican Fish Stew in Advance
Make Ahead Instructions
- Prepare the fish stew as directed but do not add the fish or peas.
- Let the stew cool completely, then store it in an airtight container in the refrigerator for up to 2 days.
- When ready to serve, reheat the stew, add the fish and peas, and cook until the fish is done.
Freezing Instructions
- Follow the recipe up to the point of adding the fish and peas.
- Allow the stew to cool down, then transfer it to a freezer-safe container, leaving some space for expansion.
- Label the container with the date and freeze for up to 3 months.
- To serve, thaw the stew in the refrigerator overnight, reheat, add the fish and peas, and cook until the fish is cooked through.
In Puerto Rican cuisine, this fish stew is often enjoyed with a side of fried plantains, adding a delicious sweet and savory contrast to the dish.
Common Questions About This Flavorful Fish Stew Recipe
FAQ:
Can I use any type of white fish for this Puerto Rican fish stew recipe?
Yes, you can use any white fish fillets such as cod, haddock, or tilapia.
How can I make this fish stew more spicy?
To add some heat, you can include chopped jalapeños or a dash of hot sauce to the stew.
Is it possible to make this stew ahead of time?
Absolutely, this stew actually tastes even better the next day as the flavors have more time to meld together.
Can I substitute fresh tomatoes for the tomato sauce?
Yes, you can use fresh tomatoes, but you may need to adjust the cooking time to allow them to break down and thicken the stew.
What can I serve with this Puerto Rican fish stew?
This stew pairs well with a side of rice, plantains, or crusty bread to soak up the delicious broth.
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