EGGPLANT CODFISH STEW: aka Saltfish and Eggplant Recipe

codfish

🥗Healthier: tilapia

💰Cheaper: canned tuna

Canned tuna is more affordable and readily available.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive and has a neutral flavor.

eggplant

🥗Healthier: zucchini

💰Cheaper: cabbage

Cabbage is a cost-effective substitute with a different texture.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Vinegar provides acidity at a lower cost.

Gather all the ingredients: 0.5 pound codfish, 1 medium eggplant, 1 stalk scallion, 1 medium onion, 3 garlic cloves, 1 small tomato, 1 bell pepper, 2 whole cloves, 0.5 teaspoon dried thyme, 0.5 teaspoon dried marjoram, 2 teaspoons oregano, 1 tablespoon basil, 1 tablespoon parsley, and 0.5 teaspoon dried pimento.

Prepare the herbs: grind 0.5 teaspoon rosemary, measure 1 tablespoon of parsley, and 1 tablespoon of basil, and keep the spices separate from the herbs.

Wash the vegetables: rinse the eggplant in water with several drops of distilled white vinegar, then give it a final rinse in fresh running water. Clean the tomato, bell pepper, garlic, scallions, and onion as well.

Dice the onion and tomato, slice and dice the bell pepper, and grind or mash the garlic.

Cut the eggplant in half, then into quarters, and then into chunks about 2-3 inches in size. Put the chopped eggplant in a bowl and set aside.

Remove the skin from the codfish by getting beneath the skin and prizing it off. Rinse the codfish under running water to wash away any scales.

In a bowl, add enough water to wash off the excess salt from the codfish, squeezing it gently. Repeat this process 3-4 times.

In a saucepan, add water and the prepared codfish. Boil for about 5 minutes until tender, then remove from heat and allow to cool.

Once cooled, debone the codfish and break it into large chunks, being careful not to shred it too much.

In a dry saucepan, add the spices and about 4 tablespoons of cooking oil. Heat on low to allow the spices to flavor the oil without burning.

After about 5 minutes, remove the spices from the oil, ensuring the oil has taken on some color from the spices.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens