Here we go again: Holidays are over, we return to our life’s usual routine. It ain’t easy, I want to go back to getting up late every morning, alas, I am supposed to behave like an adult.
Bacalao con Tayota y Huevo (Codfish with Chayote & Egg) seems like the kind of dish a responsible adult should be serving these days to make up for the excesses of the last few weeks.
Let us all pretend to be responsible adults until it comes naturally to us.
If this dish somehow seems familiar to you, it’s because it’s a combination of other dishes that are part of our traditional culinary culture, namely Tayota con Huevos (Chayote with Eggs) and Bacalao con Papa (Codfish with Potatoes).
It just so happens that those two are two of my favorite Dominican dishes. Not surprisingly, I also liked this new hybrid dish very much.
Using tayota in lieu of potatoes lowers the caloric content, and eggs increase the protein in the dish. It goes wonderfully with a modest amount of rice, and of course, avocado, because we serve it with everything.
I hope you get to try it, and if you do, please let me know if you liked it.
- 1 lb [450 gr] of salted codfish (bacalao)
- 2 tayotas (chayote) [400 gr]
- 2 tablespoons [30 ml] olive oil
- 1 medium red onion [150 g] , diced
- 3 cloves of garlic [15 gr] , crushed
- 1 bell pepper , diced
- 1 large tomato [250 gr] , diced
- 2 eggs , lightly beaten
- 1/2 teaspoon of salt (or more, to taste)
- 1/2 teaspoon of freshly cracked pepper (or more, to taste)
- 3 sprigs of parsley , chopped
Boiling tayota and codfish: Rinse bacalao to wash off as much salt as possible. Cut tayota into quarters. Boil bacalao and tayota in a gallon [4 l] of water until the tayota is tender (20 - 25 mins), adding water as it becomes necessary to keep the same water level. Remove from the heat and discard water. Cool to room temperature. Taste the bacalao, if it still is too salty, submerge in clean water and let it rest for half an hour.
Chopping and cleaning: Remove the skin and pit of the tayotas, as well as any of the fibrous part around the pit. Cut into cubes. Remove the skin and bones of the bacalao. divide into spoon-sized pieces.
Cooking: Heat the oil over medium-low heat in a large pan. Add onion and cook and stir until it starts to become translucent. Add garlic cook and stir for 30 seconds. Add bell pepper and tomato. Cook and stir for 2 minutes. Add tayota and bacalao, cook and stir until everything is well mixed. Pour in eggs, cook stirring until the eggs set. Season with salt and pepper to taste. Sprinkle with parsley.
Serve: Remove from the heat and serve with Arroz Blanco (White Rice) or boiled yuca (cassava) and avocado.