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.
Scale
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