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Ingredients

• 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)

Description

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 Cru

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