Bacalao Guisado Con Berenjena Stewed Codfish With Eggplant Recipes

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STEWED SALT COD WITH EGGPLANT



Stewed Salt Cod with Eggplant image

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.

Provided by Aida's Kitchen®

Categories     Fish and Seafood

Time 1h25m

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : ServingSize 5 ounces, Calories 250, Sugar 0.8 g, Sodium 436.9 mg, Fat 21.6 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 2.2 g, Fiber 0.8 g, Protein 14.4 g, Cholesterol 30 mg

BACALAO GUISADO CON BERENJENA (STEWED CODFISH WITH EGGPLANT)



Bacalao Guisado con Berenjena (Stewed Codfish with Eggplant) image

Provided by My Food and Family

Categories     Recipes

Time 30m

Number Of Ingredients 13

Salted cod
1 eggplant
1 Vidalia onion
1 red pepper
1 green pepper
Parsley (preferably fresh)
Green olives with a little of the juice
Olive oil
1 clove garlic
Recaito - cilantro-based seasoning (optional)
2-3 fresh tomatoes
1 Tbsp tomato paste
1 can (4 oz.) tomato sauce

Steps:

  • Soak cod overnight in covered container of cold water in fridge changing water 3 times OR boil for 10 minutes to remove excess salt
  • Chop all veggies and set aside. Heat large skillet with olive oil. Sautee onions, garlic. Add peppers and eggplant. Add tomatoes. Add tomato paste and sauce. Add cod. Simmer until cod is tender and flaky.
  • Use fork to break cod into smaller flakes. Serve with rice or with sweet or green plantains.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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