Bacalao Guisado con Berenjena de Puerto Rico (Stewed Salt Cod with Puerto Rican Eggplant)

salted cod

💰Cheaper: canned tuna

Canned tuna is more affordable and readily available.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective substitute.

green olives

💰Cheaper: black olives

Black olives are often less expensive.

capers

💰Cheaper: pickles

Pickles can provide a similar tangy flavor.

Cut off both ends of the Puerto Rican eggplant and slice it into 1/2 inch round slices, then into quarters.

Place the chunks of eggplant into a bowl and set aside.

Prepare the Sofrito: mix 1 garlic clove, 1 tablespoon of onion, 2 tablespoons of green pepper, 2 small or medium-sized culantro leaves (or 3 sprigs of cilantro), and 1 tablespoon of sweet pepper (or kubano pepper).

In a 4-quart saucepan, pour in 1 cup of extra virgin olive oil and add 2 minced garlic cloves, 2 tablespoons of tomato sauce, 3 sprigs of chopped cilantro, 2 tablespoons of Sofrito, 2 seasoning envelopes with coriander and achiote, and 1 culantro leaf cut into pieces.

Stir all the ingredients until well blended and sauté for 3 to 5 minutes over medium heat.

Add the sliced onions, the chunks of eggplant, and 1 lb of cooked and shredded salted cod to the saucepan.

Stir until the cod, onions, and eggplant chunks are coated with the tomato oil-based sauce.

Reduce heat to medium-low, cover the saucepan with a lid, and simmer for 20 to 30 minutes or until the eggplant chunks are tender, stirring occasionally.

Check the dish after 15 minutes of cooking; continue simmering for another 15 minutes until the eggplant is tender and all ingredients are well coated with the Sofrito.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens