Description
A complete and delicious healthy meal when prepared with authentic Puerto Rican eggplant and served with our tropical root vegetables, breadfruit or rice!
Scale
Ingredients
- 1 cup Extra Virgin Olive Oil
- 2 minced garlic cloves
- 2 tablespoons tomato sauce
- 3 sprigs chopped cilantro
- 2 tablespoons sofrito
- 2 seasoning envelopes with coriander and annatto
- 1 culantro (recao) leaf, break apart into smaller pieces
- 1 or 2 yellow onions, sliced into ¼ to ½-inches
- 1 medium Puerto Rican eggplant, cut into 1-inch chunks
- 1 pound salted pollock fillets, desalted, cooked and shredded
Instructions
- In a 4-quart saucepan, add oil, minced garlic, tomato sauce, chopped cilantro, sofrito, seasoning envelopes, and culantro leaf. Stir well and sauté for 3 to 5 minutes over medium heat.
- Add sliced onions, eggplant chunks and shredded pollock fillets into saucepan. Stir until completed coated with the tomato-oil based sauce.
- Cover saucepan with lid and reduce heat to medium low. Simmer for 20 to 30 minutes or until the chunks of eggplant are tender, stirring occasionally.
- After 30 minutes of cooking, the eggplant chunks should be tender and whole. If not continue, simmering.
- Serve this dish with white rice, tropical root vegetables or breadfruit. Slices of avocado are also served on the side.
Notes
The Prep Time and Cooking Time do not include the steps for the desalting, cooking and shredding of the pollock fillets, which is an additional 5 hours.
- Category: Stews
- Method: Simmering
- Cuisine: Puerto Rican
Keywords: Stewed Codfish, Stewed Eggplant, Stewed Codfish with Eggplant