Bacalao-Fish (or Chicken) Soup

It's damp and cold outside today and if I had the time or the ingredients on hand, the following is the recipe I'd fix tonight. It has rich Mediterranean flavors (it's actually a Puerto Rican recipe). It's full of nutrients and is so delicious even children will clamor for more. No kidding, mine have.

Bacalao
"Eating Well" October 2007 page 83

Tip: Opt for firmer hook-and-line-caught haddock or U.S. farm-raised tilapia. Pacific cod also works, but will be more flakey.




2 Tbsp extra-virgin Olive Oil
1 medium Onion, chopped
4 cloves Garlic, minced
1 lb flaky white fish, cut into 1 1/2 inch pieces
1 14-oz can diced tomatoes
1 Anaheim or Poblano chili pepper, chopped
1/4 cup packed, chopped fresh Cilantro
2 Tbsp sliced pimento-stuffed Olives
1 Tbsp Capers, rinsed
1 tsp dried Oregano
1/2 tsp Salt
1/2 cup Water, as needed
1 Avacado, chopped (optional)

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 one 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.

Makes 4 servings, about 1 cup each.