Easy Bacalao - Puerto Rican Fish Stew - cooking recipe

Ingredients

1 lb tilapia fillet, cut into 1 1/2-inch pieces (or another white flaky fish such as haddock)
2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 (14 ounce) can diced tomatoes
1 chili pepper, chopped (Anaheim or poblano preferred)
1/4 cup fresh cilantro, chopped
2 tablespoons sliced pimento stuffed olives
1 tablespoon capers, rinsed
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 cup water, as needed
1 avocado, chopped (optional)

Preparation

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 1 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 if desired.