Berenjena Guisada con Bacalao
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 132.3
- Total Fat: 6.2 g
- Cholesterol: 14.7 mg
- Sodium: 969.7 mg
- Total Carbs: 11.8 g
- Dietary Fiber: 3.2 g
- Protein: 8.3 g
View full nutritional breakdown of Berenjena Guisada con Bacalao calories by ingredient
Introduction
Eggplant and salt cod is one of my favoirite meals that I load up with lots of onions, bell peppers and tomatoes. If I don't have tomatoes, I'll do with out.I usually serve with either, plain polenta (harina de maiz or funche), boiled Carribean root vegetables, like green bananas, taro root, mountain yam, pumpkin (calabaza), breadfruit, malanga and, tanier to name a few. Eggplant and salt cod is one of my favoirite meals that I load up with lots of onions, bell peppers and tomatoes. If I don't have tomatoes, I'll do with out.
I usually serve with either, plain polenta (harina de maiz or funche), boiled Carribean root vegetables, like green bananas, taro root, mountain yam, pumpkin (calabaza), breadfruit, malanga and, tanier to name a few.
Number of Servings: 8
Ingredients
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Olive Oil, 2 tbsp
Sofrito Sauce, 1-2 tbsp
Garlic, 2-3 clove
Onions, raw, 1 cup, chopped
Green Peppers (bell peppers), 1 cup, chopped
Red Ripe Tomatoes, 1 cup cherry tomatoes
Cilantro, raw, 1 tbsp
Tomato Sauce, 1 cup
Olives, Goya Spanish (8 Olives)
Capers, 1-2 tsp, rinsed and drained
Oregano, dry, 1 tsp
Black pepper, 1/2 tsp
Sazon Goya con achiote (optional) has MSG
Eggplant, fresh, 6 cup, cubes
Cod, dried, salted, salt removed in water, 8 oz
Directions
Desalt salt cod and bones unless you bought the boneless and set aside. Reserved about a cup of the salt water for later use if needed.
In a large pot like a Dutch oven, heat olive oil and sauté, garlic, onion, sofrito sauce, red & green peppers until soft. Add tomoto sauce, olives & capers, dry spices and Sazon Goya if using. Cook in low heat for about 5 minutes. (You just made the typical PR sofrito used in fixing many of our meals.)
Add the cubed eggplant and cod and blend well with the sofrito and cook un high for a few minutes than add some of the reserved salt water. Lower heat and cover pot and simmer for about 30 minutes or until the eggplant is very soft.
Taste and adjust seasonings as needed or to taste.
About 8 servings = 1 cup
In a large pot like a Dutch oven, heat olive oil and sauté, garlic, onion, sofrito sauce, red & green peppers until soft. Add tomoto sauce, olives & capers, dry spices and Sazon Goya if using. Cook in low heat for about 5 minutes. (You just made the typical PR sofrito used in fixing many of our meals.)
Add the cubed eggplant and cod and blend well with the sofrito and cook un high for a few minutes than add some of the reserved salt water. Lower heat and cover pot and simmer for about 30 minutes or until the eggplant is very soft.
Taste and adjust seasonings as needed or to taste.
About 8 servings = 1 cup
Member Ratings For This Recipe
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CD1893531
