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

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Ingredients

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