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Bacalao Guisado con Berenjena (Stewed Codfish with Eggplant)
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Bacalao Guisado con Berenjena (Stewed Codfish with Eggplant)

30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
Salted cod
1 eggplant
1 Vidalia onion
1 red pepper
1 green pepper
Parsley (preferably fresh)
Green olives with a little of the juice
Olive oil
1 clove garlic
Recaito - cilantro-based seasoning (optional)
2-3 fresh tomatoes
1 Tbsp tomato paste
1 can (4 oz.) tomato sauce
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Let's Make It
1
Soak cod overnight in covered container of cold water in fridge changing water 3 times OR boil for 10 minutes to remove excess salt
2
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.
3
Use fork to break cod into smaller flakes. Serve with rice or with sweet or green plantains.
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