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Pisca Stoba (Fish Stew)
Pisca Stoba (Fish Stew) is a traditional Puerto Rican recipe for a classic stew of fish and potatoes in a garlic, tomato and bell pepper stock flavoured with saffron. The full recipe is presented here and I hope you enjoy this classic Puerto Rican version of: Fish Stew (Pisca Stoba).
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Serves:
6
Rating: 
Tags : Vegetable RecipesPuerto-rico Recipes
This fish and potato stew seems to originate in the Antilles, but is now an integral part of Puerto Rican cuisine.
Ingredients:
120ml water
generous pinch of
saffron
1 onion, thinly sliced
4 tbsp butter
2 garlic cloves, minced
1 green bell pepper, de-seeded and chopped
1 tomato, blanched, peeled and chopped
1 tsp sea salt
4 small potatoes, peeled and cubed
4 fish fillets (red snapper,
halibut or
cod, for preference)
butter for frying
Method:
Crush the saffron in your palm then add to a small bowl along with the water. Meanwhile, heat the butter in a large frying pan or skillet, add the onion, garlic, bell pepper, tomato, salt and potatoes and fry for about 15 minutes, or until the tomatoes begin to break down and the potatoes have started to soften.
Transfer the vegetables to the base of an oven-proof casserole dish then add the saffron water. Blend well to mix with the vegetables then add the fish. Cover the casserole and transfer to an oven pre-heated to 190°C. Cook for about 20 minutes, or until the fish flakes easily. Serve directly from the casserole and accompany with rice.
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