Stewed Salt Cod With Eggplant Food

BACALAO GUISADO CON BERENJENA (STEWED CODFISH WITH EGGPLANT)

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.

BACALHAU (PORTUGUESE SALT COD STEW)

Steps:

• Preheat the oven (optional): If you plan to bake the bacalhoada, instead of simmering it on the stove, preheat the oven to 350°F.
• Simmer the salt cod in milk and/or water: Put salt cod in a saucepan. Add enough milk, water, or a mixture of milk and water to just cover. Bring mixture to a simmer. Let simmer for a couple minutes. Remove the fish and set aside.
• Parboil the potatoes and slice: Parboil the potatoes for 20 minutes (you can cook them in the water you used to cook the fish if you want). Slice potatoes into 1/4-inch thick rounds.
• Cook on the stovetop or bake: Place on stovetop on medium heat, and cook, covered, for 30 minutes. Or bake, covered in a preheated 350°F oven for 30 to 40 minutes, or until everything is completely cooked through. Serve with sides of rice and salad, or some crusty bread.

STEWED SALT COD WITH EGGPLANT

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.

SALT COD, POTATO AND CHICKPEA STEW

Steps:

• Rinse salt cod, then place in a bowl of cold water and soak for 8 hours or overnight. Change water every 2 hours if possible. (If desired, fully soaked cod may be refrigerated, drained and wrapped in plastic for up to 2 days.) Also put chickpeas in a bowl and cover with cold water by 2 inches. Leave to soak 8 hours or overnight.
• The next day, drain cod, chop it into 1-inch chunks, put it in a bowl and set aside. Put chickpeas and soaking water in a large pot over high heat. Add clove-stuck onion and bay leaf and bring to a boil. Skim foam, turn down heat and simmer for about 45 minutes, until tender. Halfway through cooking, add 2 teaspoons salt. Turn off heat and leave chickpeas in their broth until ready to use. (Chickpeas may be cooked several hours ahead or even a day in advance if desired.)
• Make the stew: In a heavy soup pot, warm olive oil over high heat. Add diced onion and let sizzle, then reduce heat and cook until softened, stirring, about 10 minutes. Stir in garlic, saffron, pimentón and tomato paste and cook for 2 minutes. Season mixture with salt and pepper. Add wine and bring to a brisk simmer. Drain chickpeas, reserving 6 cups of the broth. Add the broth and potatoes to the pot, cover and cook until potatoes are tender, about 10 minutes.
• Ladle about 2 cups of the stew's liquid over the salt cod pieces and let steep for 10 minutes (the fish will cook while steeping), then pour this mixture into the pot. Add the clams and reserved chickpeas to the pot and simmer, covered, until clams open, 5 to 7 minutes. To serve, stir in the cilantro and ladle the stew into big bowls.

SICILIAN SALT COD STEW

Steps:

• Rinse salt cod in a sieve under cold running water for 3 minutes. Place the cod in a 2 1/2-quart souffle dish with a tight-fitting lid. Add 4 cups water. Cover with lid and cook in a 650- to 700-watt oven at 100 for 7 minutes. Remove from oven, uncover and rinse the dish in a sieve under cold running water for 3 minutes. Return the fish to the souffle dish and repeat the cooking and rinsing two more times, for a total of three times.
• Prick each potato several times with the point of a knife. Put a double sheet of paper toweling suitable for microwave use on the bottom of the oven. Place potatoes on paper at opposite ends. Cook at 100 percent power in a 650- to 700-watt microwave oven for 11 minutes. Remove from oven; let cool and peel as remaining cooking is done.
• Combine oil and garlic in a 2 1/2-quart souffle dish. Cook, uncovered, at 100 percent power for 2 minutes.
• Remove from oven and stir in tomatoes, olives, white wine, bay leaf, thyme, sugar and pepper. Place pieces of reserved fish in the mixture so that they are covered by the sauce. Cover with lid and cook at 100 percent power for 10 minutes.
• Remove from oven and uncover. Add raisins and pine nuts so that they are just under the surface but do not stir them in. Re-cover with lid and cook at 100 percent power for 5 minutes.
• Remove from oven and uncover. Gently stir together. Slice potatoes across, 1/4-inch thick. Divide potatoes among four large wide bowls. Spoon fish stew over potatoes and serve.