Recipe slightly modified from: http://www.eatingwell.com

I will be honest; I am not familiar with Puerto Rican cuisine. Actually, I haven’t even been to a Puerto Rican restaurant. I only decided to try this recipe because it has avocado in it, and I had a big jar of pimento-stuffed olives I bought by mistake that I didn’t know what to do with. I’m aware the statement is wrong in so many ways that it is making my qualifications as somebody who writes a cooking blog even more questionable. But all I have to say is that I’m now finishing the third jar of pimento-stuffed olives, and they are solely used for this dish in my house.

Rewound to a few months ago – I really didn’t expect much from this dish. Sure it includes a couple of things I didn’t think about adding to “stew” such as olives and capers. But other ingredients are fairly basic – Garlic, onion, tomato, pepper, and fish. Only spice/herb listed in the recipe are oregano and cilantro, while usual Latin American heavy hitters like cumin, chilli powder, or cayenne didn’t seem to have made the cut. I was skeptical but then thought: How bad could it be? I mean, you can’t possibly go THAT wrong with these. Plus it’s from eatingwell.com, so I get to be skinny at least (Isn’t that how it works?).

Shame on me.

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