Ingredients
- 1/2 medium onion, medium diced
- 1 poblano pepper, small diced
- 1 cloves garlic, minced
- 2 tablespoon fresh cilantro, chiffonade
- 3 tilapia filets, medium diced
- 1 tablespoon olive oil
- 2 (14 ounce) cans diced tomatoes
- 1/2 teaspoon dried oregano
- 1 cup water, as needed
- Salt and pepper to taste
- 1/2 avocado, sliced
Directions
Medium dice the fish. Thoroughly clean station and cooking equipment used for the fish.
Heat oil in a pot over medium heat. Add onion and cook, stirring occasionally, until softened.
Add garlic and poblano. Cook until fragrant.
Add fish, tomatoes and their juices, cilantro, and oregano. Stir to combine. Add up to 1/2 cup water if the stew seems too thick.
Cover and simmer for 20 minutes. Remove from the heat. Season with salt and pepper.
Serve warm or at room temperature, garnished with avocado.
Recipe in Action
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6 servings
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Difficulty: Easy
Nutrition Tip Choosing tilapia as your source of protein is a great way to add omega-3 fatty acids to your diet!
Bacalao is codfish used in Spanish and Latin American cooking. The fish is typically dried or salted.
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