Bacalao from Puerto Rico may be similar to the one we know from Portugal, but it contains capers and avocados as well and it tastes great. It is also convenient to serve to many, since everything is cooked in the same pot.
2 tablespoons olive oil
1 onion in strips
4 cloves garlic, finely chopped
500 g diced potatoes
500 g watered cuttlefish in serving pieces
2 cans of chopped tomatoes
1 chili, finely chopped
1 handful finely chopped fresh coriander
2 tablespoons slices of piment-filled green olives
1 tablespoon capers, plate
1 teaspoon dried oregano
2 tablespoons of fish stock, possibly bouillon cube
Water, as needed
Ev. salt and pepper
1 diced avocado
Heat oil in a saucepan, add onions and stir occasionally, until soft, about 2 minutes. Add garlic and fry further, stirring for 1 minute.
Add potatoes, fish, tomatoes, chili, coriander, olives, capers, oregano and stir it together. If the mixture seems dry, you can add a little water. Cover and simmer for about 20 minutes, until potatoes are cooked through. Season with salt and pepper and stir in avocado just before serving.
You can find more recipes from the Caribbean HERE.
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