Codfish with Eggplant

CKD diet Diet and meal planning Diet and nutrition

Recipe by: Melanie Betz MS, RD, CSR, FNKF, FAND

Codfish and eggplant stewed in a Creole sauce with onion and garlic. A low-protein, kidney-friendly dish, perfect with white or brown rice.
Meal Type Dinner , Lunch
Diets Dairy free , Gluten free , Low sodium
Ingredients
  • 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
Directions
Prep: 8 min, Cook: 18 min, Total: 26 min
  1. Preheat a large skillet with a lid on the stove over medium heat.
  2. Add oil, onion, and eggplant. Cover and cook for 10 minutes. During this time, stir 2-3 times and cover again.
  3. In a small bowl, combine tomato sauce, water, sofrito, minced garlic, and dried parsley. Mix.
  4. After 10 minutes, add the liquid to the skillet. Stir.
  5. 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.
  6. Flip the cod fillets, cover, and cook for an additional 4 minutes.
  7. Flake the codfish and mix well.
  8. 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.

Nutritional Information
  • 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