Cod with tayota and egg

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Here we go again: The holidays are over, and vacations, and we return to the "normal" life. It's not easy, I wish I could stay in bed late every day, but hey, I'm supposed to behave like a responsible adult.

Bacalao con Tayota y Huevo is the kind of dishes that a responsible adult should start eating to balance the excesses of the vacation.

Let's pretend that we are responsible adults until we convince ourselves that we can be so.

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If this dish seems familiar, it is because it is like a union of two other traditional Dominican dishes: Tayota with Eggs, and Cod with Potatoes, both of my favorites.

Long ago it occurred to me that this would be an interesting combination, and it worked. One of the best "hybrids" I've ever created.

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Using potato instead of potato significantly lowers the calorie value of the dish, and adding egg increases the amount of protein, which makes it a well filling dish, which we can serve with our favorite "vívere", or a moderate amount of White Rice . And avocado, of course.

I hope you try it, and if you do, you let me know how you stayed.

Bon Appetite!

Auntie Clara

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Cod with Tayota and Egg - Recipe & Video

Preparation

15 mins

Cooking

30 mins

Total Time

45 mins

Cod with Tayota and Egg: Tasty, filling and quite low in calories, this is one of my favorite dishes with tayota.

Type: Lunch, Dinner

Cuisines: Caribbean, Dominican

Serves : 4 servings

Calories : 228 kcal

Author : Clara Gonzalez

Ingredients

• 1 lb [450 gr] of salted cod
• 2 tayotas [400 gr]
• 2 tablespoons [30 ml] olive oil
• 1 medium red onion [150 g] , diced
• 3 cloves of garlic [15 gr] majados
• 1 sweet pepper cut into cubes
• 1 large tomato [250 gr] , diced
• 2 eggs , lightly beaten
• 1/2 teaspoon salt (or more, to taste)
• 1/2 teaspoon pepper (or more, to taste)
• 3 sprigs of chopped parsley

Instructions

1. Boil tayota and cod: Wash the cod in running water until you eliminate the surface salt. Cut the potatoes into quarters. Boil the tayota and cod in a gallon [4 l] of water until the tayota is soft (20 - 25 mins), adding water when necessary to maintain the same level. Remove from heat and remove water. Cool to room temperature. Try the cod, if it is too salty, dip it in water and let stand for half an hour.
2. Chop and clean: Remove skin and seeds from the tayotas, cut into cubes. Clean the cod of skin and bones, cut into pieces that fit in a spoon.
3. Cook: Heat the oil in a large skillet over medium-low heat. Add the onion and cook stirring until it begins to turn translucent. Add the garlic and cook stirring for 30 seconds. Add sweet pepper and tomato, cook for two minutes. Add the tayota and the cod, and mix well. Pour the eggs, cook stirring until the egg is set. Season with salt and pepper to taste. Add the parsley.
4. Serve: Remove from heat and serve with White Rice or boiled yucca (or your favorite), and avocado.