Cod with Eggplant Caponata-Style Stew
over pearl barley with basil & toasted almonds
Part of this dish is inspired by eggplant caponata, a Sicilian dish made from eggplant, tomatoes, onions, capers and vinegar, for a kind of sweet and tangy relish.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Onion
½ piece
Garlic
½ piece
Tomato
½ piece
Eggplant
40 g
Pearl barley
(Contains: Gerst May be present: Gluten)
5 g
Shaved almonds
(Contains: Amandelnoten May be present: Pinda's, Noten, Sesamzaad)
10 g
Capers
½ sachet(s)
Middle Eastern spice mix
½ sachet(s)
BBQ spice rub
100 g
Passata
5 g
Fresh basil
(May be present: Selderij)
1 piece
Cod fillet
(Contains: Vis)
Not included in your delivery
1 tablespoon
Olive oil
to taste
Balsamic vinegar
½ tablespoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan for the pearl barley.
- Chop the onion and crush or mince the garlic.
- Dice the tomato and the eggplant into 1cm chunks.
- Boil the pearl barley for 13 - 15 minutes, then drain and set aside, covered.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the onion, garlic and capers for 2 - 3 minutes.
- Add the eggplant and fry for 8 - 10 minutes. Season to taste with salt and pepper, then add the Middle Eastern spices and half of the BBQ rub.*
- Add the tomato, passata and honey, along with some balsamic vinegar as preferred. Allow to simmer for 7 - 8 minutes over medium-low heat.
*Take care, this ingredient is spicy! Use as preferred.
- Roughly chop the basil.
- Pat the cod dry with kitchen paper.
- Heat a clean frying pan over high heat. Toast the shaved almonds until golden-brown, then remove from the pan and set aside.
- Heat a drizzle of olive oil in the same pan over medium-high heat. Fry the cod for 1 - 2 minutes per side. Add the rest of the BBQ rub during the final minute of cooking time.
- Serve the pearl barley on plates.
- Top with the stew and the cod.
- Garnish with the almonds and the basil.