Codfish and eggplant stewed in a Creole sauce with onion and garlic. A low-protein, kidney-friendly dish, perfect with white or brown rice.
Ingredients
Yield:
Yield
4 servings
- 1 medium yellow onion, sliced
- 4 cups eggplant, cut into small cubes
- 2 tablespoons olive oil
- ½ cup unsalted tomato sauce
- ½ cup water
- 1 tablespoon sofrito
- 4 cloves garlic, minced
- 1 teaspoon dried parsley
- 8 ounces codfish fillet without phosphorus additives
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
- Puerto Rican hot sauce, for taste
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Directions
Nutritional InformationPrep: 8 min, Cook: 18 min, Total: 26 min
- Preheat a large skillet with a lid on the stove over medium heat.
- Add oil, onion, and eggplant. Cover and cook for 10 minutes. During this time, stir 2-3 times and cover again.
- In a small bowl, combine tomato sauce, water, sofrito, minced garlic, and dried parsley. Mix.
- After 10 minutes, add the liquid to the skillet. Stir.
- Add codfish fillets to the skillet on top of the cooked onion and eggplant. Season the cod with salt and pepper. Cover and cook for 4 minutes.
- Flip the cod fillets, cover, and cook for an additional 4 minutes.
- Flake the codfish and mix well.
- Serve hot over white or brown rice. Finish with hot sauce, to taste.
Substitutions:
- If unsalted tomato sauce is unavailable, use regular tomato sauce and omit the salt. The sodium content of the recipe will vary.
- If you don't have sofrito, you can omit it.
- If you don't have Puerto Rican hot sauce, you can use another hot sauce to add flavor to the dish.
- Calories 150
- Carbohydrates 10 g
- Fiber 3.5 g
- Total Sugars 0 g
- Protein 12 g
- Fat 8 g
- Saturated Fat 1 g
- Sodium 189 mg
- Potassium 566 mg
- Calcium 35 mg
- Phosphorus 156 mg
