Bacalao Con Berenjena Recipe! (Cod Fish & Eggplant)

salted cod

🥗Healthier: fresh cod

💰Cheaper: canned tuna

Fresh cod is lower in sodium, while canned tuna is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is cost-effective.

Soak salted cod in water overnight, changing the water at least three times before boiling.

Boil the soaked cod in clean water for about 10 minutes until soft, checking to avoid overcooking.

Roast the eggplant directly on a grill until browned, keeping an eye on it to prevent burning.

Place the roasted eggplant in a Ziploc bag to sweat, making it easier to peel.

In a frying pan, add 4 ounces of tomato sauce and 2 tablespoons of Sofrito, then sauté until simmering.

Add the boiled cod to the pan, breaking it up slightly as it will fall apart while cooking.

Add the thinly sliced onion and 2 bay leaves to the mixture, then add some water to prevent it from being too dry.

Cover the pan and let the onions soften while cooking down the mixture.

Peel the skin off the roasted eggplant and slice it into chunky pieces, keeping the texture intact.

Add the fire-roasted bell pepper to the mixture and let it continue to cook for a few minutes.

Once the onions are soft, add the eggplant to the pan and cook for an additional 2-3 minutes, being careful not to overcook the eggplant.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens