• Prep Time: 20 min
  • Cooking Time: 30 min
  • Serves: 2

Cod with Latin-Infused Eggplant Stew

Category: Seafood, Stews, Fish, Central American, South American, Main Dish, Dinner Party

 Ingredients List

  • 1 large eggplant, peeled and thinly sliced crosswise
  • Salt
  • 1/4 cup plus 2 tablespoons extra virgin olive oil
  • 1/2 onion, chopped
  • 1 clove garlic, crushed
  • 1/3 cup sun-dried tomatoes, chopped
  • 1/2 cubanelle or yellow pepper, thinly sliced
  • 4 tablespoons tomato sauce
  • 1/2 cup coconut milk
  • 1/4 tsp. ground cumin
  • 1/4 tsp. cayenne
  • Pepper
  • 1/2 cup water
  • 2 tablespoons flour
  • Two 6-ounce fillets of cod (you can choose from true cod, black cod or ling cod)
  • Chopped cilantro
  • Capers


Salt the eggplant and let it drain for 30 minutes.

In the meantime, in a large skillet heat 3 tbsp. oil over medium-high heat Add the onion and garlic and saute until fragrant, about 3 minutes. Stir in the sun-dried tomatoes and peppers and cook for another 7 minutes.

Pat the eggplant dry, and slice into thin strips. Add to the skillet with tomato sauce, coconut milk, cumin, cayenne, and 1/2 cup of water. Season with salt and pepper to taste. Lower the heat, cover, and cook for 20 minutes stirring occassionally, until the eggplant becomes softened.

Season cod with salt and pepper. Coat it in flour. In another large skillet, heat remaining 1/4 cup olive oil over high heat until hot. Add the cod and cook until golden, 3 minutes. Turn over and cook for another minute or until opaque. Drain on a paper towel.

Divide the stewed eggplant between plates. Top with the cod. Sprinkle with cilantro and capers.

Serve warm.

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