We enjoy Stewed Salt Cod with Eggplant especially served with rice, tropical root vegetables or breadfruit. The eggplant is a fruit and classified as a berry. It is normally served as a vegetable after it is prepared and cooked. When you stew the chunks of eggplant, the eggplant breaks down and forms a creamy texture that coats the cooked salt cod completely for a tasty meal. Furthermore, I prepared this dish with fresh herbs and vegetables from my garden, including homemade tomato sauce.
The eggplant that we normally consume in Puerto Rico is the “Rosita” eggplant. A teardrop shaped fruit with a lavender skin color and white flesh. I live in the Midwest and cultivate the Black Beauty Eggplant. However, the flesh and texture are similar to the “Rosita” eggplant in Puerto Rico.
A Little Bit of History!
When the moors invaded Spain (8th Century), they brought with them the eggplant. Christopher Columbus discovered the beautiful island of Puerto Rico in 1493. At that time, the Taíno Indians were natives to the island and cultivated or hunted most of the food consumed. Even though the Spaniards enjoyed the local produce, they also missed their home cuisine. Therefore, they brought ships full of produce from Spain to Puerto Rico, including the eggplant. The eggplant is believed to have originated in India.
Harvesting the Produce at Aida’s Garden!
Aida harvesting the Black Beauty eggplant from her garden!
We had plenty of yellow onions to harvest!
During the summer, I love to add cilantro when preparing our tropical meals.
Desalting and Cooking the Salted Pollock Fillets!
I prefer to use 1 pound of boneless and skinless salted pollock fillets instead of the authentic salt cod because you omit the skin and bone removing process. The salted pollock fillets are a member of the codfish family. The Spanish term for the authentic Salted Codfish and the Salted Pollock fillets is Bacalao.
Click on the link to learn How to Desalt, Cook and Shred Salt Cod for this recipe.
Peeling and Cutting the Eggplant!
The Black Beauty eggplant is a pear-shaped fruit with a glossy dark purple skin color. The stem is spiny and the fruit measures approximately 4 to 10 inches long. The eggplant has a white flesh and a spongy meaty texture. For this recipe, you will need one whole eggplant.
Lift the bottom part of the stem before cutting off both ends with a knife.
Peel the eggplant with a potato peeler or knife .
Cut the eggplant into ½ to 1-inch round slices.
Note: Once the eggplant is exposed to air, the flesh and seeds will start turning brown in color.
The next step is to cut the eggplant slices into quarters. Place the chunks of eggplant into a bowl and set aside.
Peeling and Cutting the Yellow Onion!
Since this is a fresh yellow onion from my garden, cut off the stem and root end with a knife.
We can now peel the onion.
After cutting the onion in half, place both halves cut side down on the cutting board.
I usually cut the onion into ¼ to ½-inch thick slices. However, you cut the onions to whatever thickness you prefer. For this recipe, I use 1 to 2 medium size onions.
Sautéing the Condiments – Stewed Salt Cod with Eggplant!
Pour 1 cup of extra virgin olive oil into saucepan. Add 2 minced garlic cloves, 2 tablespoons tomato sauce, 3 sprigs of fresh chopped cilantro and 2 tablespoons of sofrito made with culantro.
Our Sofrito is a special blend of herbs and vegetables sautéed in annatto oil and tomato sauce. Therefore, it is the basic condiment that gives the Puerto Rican cuisine its unique flavor and aroma. Today the puréed herbs and vegetables are prepared in large batches. If you do not want to make a large batch of Sofrito, then here is an easy recipe on How to Make Sofrito for a Single Meal
Add 2 seasoning envelopes with coriander and annatto.
We purchase the seasoning envelopes at the Latin Markets. If not available at your local market, then Click on this link to create your own Special Blend of Seasonings.
Stir all the ingredients until well blended and simmer for 3 to 5 minutes.
Adding the Remaining Ingredients – Stewed Salt Cod with Eggplant!
After simmering the condiments for a few minutes, we can now add the sliced onions.
Followed by the cooked shredded pollock fillets.
Lastly, the chunks of eggplant.
With a spoon, stir until the cooked shredded pollock fillets and eggplant chunks are completely coated with the tomato-oil based sauce.
Simmering the Stewed Salt Cod with Eggplant!
Cover with a lid and simmer for approximately 20 to 30 minutes or until eggplant is tender and creamy, stirring occasionally.
Let’s check if the chunks of eggplant are tender and very soft after 20 minutes of simmering. The eggplant chunks are tender but they need to cook more to create a creamy texture. Therefore, cover saucepan with lid and continue cooking until a creamy consistency is formed, stirring occasionally.
NOTE: For your information, some individuals prefer the eggplant to remain in chunks and not form a creamy texture.
After cooking for a total of 40 minutes, you barely see any eggplant chunks because the eggplant becomes very soft and creamy when stewed . The stewed salt cod with eggplant is ready.
The bacalao is coated with the creamy eggplant. This combination gives the bacalao another dimension of texture and flavor. We usually serve this dish with rice, tropical root vegetables or breadfruit.
The pollock fillets are high in protein and have a low-fat content. Furthermore, I did not add salt to this dish because once you cook the fish it still has plenty of salt.
Click on the links to learn how to cook White Rice, Steamed Root Vegetables and Boiled Breadfruit.
Click on the button below to watch my YouTube Video on How to Prepare Stewed Salt Cod with Eggplant!
Recipe and Nutritional Facts!
Nutritional information is provided as a courtesy and is approximate only. Please refer to our Nutritional Facts Disclaimer for more information.
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Stewed Salt Cod with Eggplant
- Prep Time: 15 Minutes
- Cook Time: 50 Minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 Servings 1x
Description
The stewed salt cod with eggplant is prepared with fresh produce from Aida’s Garden! The salt cod is coated with the creamy eggplant. This combination give the salt cod (bacalao) another dimension of texture and flavor.
Ingredients
- 1 cup extra virgin olive oil
- 1 pound salted pollock fillets, cooked and shredded
- 2 tablespoons sofrito
- 2 tablespoons tomato sauce
- 2 seasoning envelopes with coriander and annatto
- 2 garlic cloves, peeled and minced
- 1 to 2 medium onions, peeled and sliced
- 1 medium eggplant, peeled and cut into 1-inch chunks
- 3 sprigs cilantro, optional
Instructions
- In a saucepan, add oil, sofrito, seasoning envelopes, minced garlic, tomato sauce and cilantro. Stir well and simmer for 3 to 5 minutes.
- Add sliced onions, cooked shredded pollock fillets and chunks of eggplant to the saucepan. Stir until the shredded pollock fillets and eggplant chunks are completely coated with the tomato-oil based sauce.
- Cover saucepan with lid. Simmer for 20 minutes, stirring occasionally.
- After 20 minutes of cooking, check to see if the chunks of eggplant are tender. If not, cover saucepan with lid and continue simmering for an additional 20 to 30 minutes or until the chunks of eggplants forms a smooth creamy texture.
- Check the eggplant again after 10 to 30 minutes of simmering. If you barely see any chunks of eggplant and a creamy consistency is formed, then stewed salt cod with eggplant is ready to be served.
- Serve this dish with cooked white rice, steamed/boiled root vegetables or boiled breadfruit.
Notes
The Prep Time and Cooking Time do not include the steps for the Salted Pollock Fillets – which is an additional 5 hours.
- Category: Fish and Seafood
- Method: Stewed
- Cuisine: Puerto Rican
Keywords: Stewed Codfish, Stewed Eggplant, Stewed Codfish with Eggplant, Creamy Stewed Eggplant with Codfish
6 Comments. Leave new
Meja it came out great . Esta por el libro . By the book sweetie. Gracias thanks .
Hi Carlos, De nada! You are welcome! I am glad that my recipe was to your satisfaction. Dios te Bendiga!
1 cup of oil is a lot. Can this be made with less oil? Also, can this be veganized by substituting something else for the fish? Thank you.
Hola Julie, When preparing this dish with eggplant, you will need sufficient oil since the eggplant will absorb a lot of the oil. As you can see, the dish is not super oily when it is ready to be served. However, if you feel it is too much oil, then add half the oil. You can always add more oil if necessary. Many times I just stew the eggplant without the codfish; therefore, making it a vegan dish. Tofu is an excellent alternative to use for this recipe.
Thank you very much for your response. I really appreciate it. 🙏
Hola Julie, You are welcome!