Best Fish And Eggplant Stew Recipes

FRESH COD FILLETS STEWED WITH EGGPLANTS, PEPPERS AND WINE

Fresh Cod Fillets Stewed with Eggplants, Peppers and Wine image

There are many simple one-pot fish stews and soups in the Mediterranean Diet, and the combination of fish and vegetables is a common one. Adding economical, seasonal vegetables to an expensive protein--fish-was one way to make a meal stretch farther.

Provided by Diane Kochilas

Number Of Ingredients 8

Ingredients

2 eggplants (about ¾ pound each, peeled and cut into one-inch cubes)
2 tablespoons extra-virgin Greek olive oil
1 large red or yellow onion (diced)
2 green bell peppers (seeded and diced)
4 large (firm, ripe tomatoes, peeled, seeded and chopped or 2 cups canned chopped tomatoes)
1/3 cup dry white wine
Greek sea salt and freshly ground black pepper to taste
4 six-ounce cod or other white-fleshed fish fillets

Steps:

In a large, deep skillet or wide, shallow pot heat the olive oil over medium heat and cook the onion and pepper until soft, about 7 minutes. Add the eggplant and cook another 5-6 minutes, stirring occasionally. Add the tomatoes. Raise heat and bring to a boil. Cover and reduce to a simmer. Cook for about 7-8 minutes, until the sauce thickens a bit and the juices have cooked off. Pour in the wine. Raise the heat again, and bring to a boil. Reduce heat and simmer for 5 minutes.
Season the fish with salt and pepper. Place the fish strips in the pot, gently covering them with some of the vegetable mixture. Cook uncovered for about 12 minutes, or until the fish is fork-tender and the sauce thick. Remove, cool for a few minutes and serve.

FILIPINO FISH STEW (PAKSIW NA BANGUS)

Filipino Fish Stew (Paksiw na Bangus) image

Filipino bangus (milkfish) is cooked in vinegar with vegetables to make this delicious fish stew. Make ahead and serve with any meal.

Provided by lola

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Fish Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 10

Ingredients

3 ¼ pounds whole milkfish (bangus)
1 eggplant, cut into chunks
1 onion, diced
1 (2 inch) piece ginger, thinly sliced crosswise, or to taste
2 large green chile peppers, chopped
1 teaspoon salt to taste
1 cup water
¾ cup vinegar
1 green bell pepper, cut into chunks
1 small bitter melon, cut into chunks

Steps:

Remove scales, gills, and guts from the fish. Rinse and cut crosswise into 3 steak pieces. Pat dry.
Arrange eggplant, onion, and ginger in the bottom of a 1 1/2-quart pot. Place fish on top. Add green chiles and sprinkle with salt.
Pour water and vinegar into the pot with the fish. Bring to a boil. Boil for 5 minutes; reduce heat and simmer until fish flakes easily with a fork, about 20 minutes. Add green bell pepper and bitter melon. Cook until bitter melon is soft to the touch, about 10 minutes more.

Nutrition Facts : Calories 418.6 calories, Carbohydrate 12.6 g, Cholesterol 128.5 mg, Fat 16.9 g, Fiber 4.6 g, Protein 52.6 g, SaturatedFat 0.1 g, Sodium 571.2 mg, Sugar 5.5 g

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