bitful

I love fish, but cooking fish is smelly.

As we often have our laundry to dry in the open space kitchen/dining room/living room (i.e. the only room in the flat big enough to open the clothes drier), I have been trying to come up with ways to cook fish that do not stink.

The following recipe is the Easy Bacalao (Puerto Rican Fish Stew Recipe) from Recipezaar, and it does not stink very much, probably because the fish is submerged in tomato sauce while cooking. I am taking the liberty of copying this recipe here (with a couple of slight amendments) so that I can find it easily when needed.

This Puerto Rican recipe somehow reminds me of North-East Italy, where a very similar dish is traditionally served with polenta. You can otherwise have it with a couple of slices of home-baked bread, or rice, or baby new potatoes.

Ingredients (serves 3)

• 600g frozen cod or haddock
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1 can diced tomato
• 1 chili pepper, deseeded and chopped
• 2 tablespoons sliced pimento stuffed olives
• 1 tablespoon capers
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 cup water, as needed

Preparation

1. Heat oil in a large high-sided pan
2. Add onion and cook, stirring occasionally, until softened, about 2 minutes
3. Add garlic and cook, stirring, for 1 minute
4. Defrost fish in microwave
5. Chop fish in 1 1/2-inch pieces
6. Add fish, tinned tomatoes, chili pepper, olives, capers, oregano and salt; stir to combine
7. Add up to 1/2 cup water if the mixture seems dry
8. Cover and simmer for 20 minutes

This entry was posted on Sunday, June 15th, 2008 at 12:06 pm and last modified on June 10th, 2008 at 7:25 pm, and is filed under recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.