Cod is one of my favorite fishes to cook. It can really take on lots of different spices and lends itself to endless ways of cooking. Here we add smokey seafood notes from the Salvador spice paired with a rich stew.
Stew
2-4
Lior Lev Sercarz
1 pound skinless cod fillet, cut into 4 pieces
1 can cooked chickpeas, rinsed and drained
2 cups of diced eggplant
1/2 cup tomato sauce
Salvador N19
Salt
Olive oil
Lemon
Season the cod with Salvador spice and salt on both sides and set aside.
Heat up some olive oil in a pan and fry the eggplant on all sides until tender. Season with salt and Salvador spice.
Add the tomato sauce and chickpeas and bring to a simmer.
Place the cod fish in the stew, cover with a lid, and cook over low to medium heat for about 4 to 5 minutes, just until the fish is cooked. Drizzle some lemon juice and olive oil on top and serve.
You can make this dish with salmon, snapper, halibut and even striped bass.
Replace the chickpeas with cooked white beans and the eggplant with mushrooms.
Questions? Contact helen@laboiteny.com
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