Fresh Cod Fillets Stewed with Eggplants, Peppers and Wine
There are many simple one-pot fish stews and soups in the Mediterranean Diet, and the combination of fish and vegetables is a common one. Adding economical, seasonal vegetables to an expensive protein--fish—was one way to make a meal stretch farther.
- 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 such as hake, halibut or perch, cut across the width along the grain of the fish into two-inch strips
- 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.
- 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.