Fresh Cod Fillets Stewed with Eggplants, Peppers and Wine

Name: Fresh Cod Fillets Stewed with Eggplants, Peppers and Wine
Prep time: 10 min
Cook time: 30 min
Ingredients: 2 eggplants (about ¾ pound each, peeled and cut into one-inch cubes); 2 tablespoons extra-virgin Greek olive oil; 1 large red or yellow onion (diced); 2 green bell peppers (seeded and diced); 4 large (firm, ripe tomatoes, peeled, seeded and chopped or 2 cups canned chopped tomatoes); 1/3 cup dry white wine; Greek sea salt and freshly ground black pepper to taste; 4 six-ounce cod or other white-fleshed fish fillets

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Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: 4

Author : Diane Kochilas

aubergine cod eggplant

Fresh Cod Fillets Stewed with Eggplants, Peppers and Wine

Ingredients

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2 eggplants (about ¾ pound each, peeled and cut into one-inch cubes)2 tablespoons extra-virgin Greek olive oil1 large red or yellow onion (diced)2 green bell peppers (seeded and diced)4 large (firm, ripe tomatoes, peeled, seeded and chopped or 2 cups canned chopped tomatoes)1/3 cup dry white wineGreek sea salt and freshly ground black pepper to taste4 six-ounce cod or other white-fleshed fish fillets

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Instructions

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Step 1

In a large, deep skillet or wide, shallow pot heat the olive oil over medium heat and cook the onion and pepper until soft, about 7 minutes. Add the eggplant and cook another 5-6 minutes, stirring occasionally. Add the tomatoes. Raise heat and bring to a boil. Cover and reduce to a simmer. Cook for about 7-8 minutes, until the sauce thickens a bit and the juices have cooked off. Pour in the wine. Raise the heat again, and bring to a boil. Reduce heat and simmer for 5 minutes.

Step 2

Season the fish with salt and pepper. Place the fish strips in the pot, gently covering them with some of the vegetable mixture. Cook uncovered for about 12 minutes, or until the fish is fork-tender and the sauce thick. Remove, cool for a few minutes and serve.