CCNYCRecipeBook

In addition to The Club’s two dining rooms, we offer five private meeting and event rooms. Jaeseon Suggests: Lght-moderate white wines i.e. lighter white Burgundy, Pinot Gris, dry Rieslings or New World Chardonnays. My favorites: Pinot Gris, Domaine Schlumberger, Alsace, France Chardonnay, Domaine des Sansonnets, Pouilly-Fuisse, Burgundy, France Dry-Riesling, Ravines, Finger Lakes, NY, Chardonnay, Kumeu Village, New Zealand Ingredients: • 3 lbs codfish, cut into 4oz pieces • 2 medium yellow onions, sliced • 2 tablespoons garlic, minced • 1 large eggplant, peeled and cut into medium dice • 1 15oz can San Marzano tomatoes, crushed • 1/3 cup white wine • 2 cups chickpeas, cooked or canned, rinsed • 2 cups chicken or vegetable Stock • 3oz Italian parsley, chopped • 3oz basil, torn • salt and pepper, to taste • chili flakes, to taste, optional • olive oil Directions: • Preheat the oven to 350F degrees. Meanwhile, liberally salt the eggplant and place in a colander for about 30 minutes. Then rinse to get rid of excess salt, dry with a paper towel, and set aside. • In a heavy bottom sauté pan, warm a generous amount of olive oil over medium heat. Add the onions and cook until softened, about 8 minutes. Add the eggplant and cook until well caramelized, occasionally stirring for about 10 minutes. Add the garlic and cook until fragrant. Deglaze with the white wine, cook until reduced by half. • Add the chickpeas, tomatoes, and stock. Season well with salt, pepper, and chili flakes if using. Reduce the heat to medium- low and simmer for about 20 minutes, then add the parsley and basil. Remove to a casserole or roasting pan, spreading in an even layer. • Season the cod fish with salt and pepper on both sides. Place on top of the eggplant and chickpea stew. Bake at 350F degrees for about 15 minutes. Baked Codfish with Eggplant, Tomato, and Chickpeas