Pollock Stew

  • 1 lb Panamei Salted Pollock (desalted and shredded)
  • 2 tbsp olive oil
  • 1 white onion, chopped
  • 1/2 tbsp garlic, mashed
  • 1/2 red pepper, chopped
  • 1/2 green pepper, chopped
  • 1/4 c green olives, seedless, sliced
  • 3 medium tomatoes, chopped
  • 3 Tbsp of sofrito, optional
  • 1 can of tomato sauce
  • 1 tsp of hispanic colored seasoning (“sazón con color”)
  • 2 bay leaves

Boil the pollock and change the water at least 2 times, to reduce the amount of salt.

In a pan, heat the oil over low heat. Sauté the onion for 2-3 minutes. Add the garlic and sauté for 1-2 minutes.

Add peppers, olives, sofrito, seasoning and tomatoes. Cook for 1-2 minutes and add the tomato sauce, the crumbled fish and mix.

Add the water and boil over medium heat until a light sauce is obtained.
Taste and add salt if necessary, or to taste. Serve and garnish with bay leaf.

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