COD IN SAMFAINA SAUCE - BACALLÀ AMB SAMFAINA

This is a very traditional Catalan dish that is absolutely delicious. Samfaina is similar to the Southern French ratatouille or to the Sicilian Caponata. It is served with either poultry, rabbit or fish, and you can make a large batch of the sauce and store it in jars. It is even better the day after, so you can prepare it in advance.

Ingredients

6 cod fillets (if salted, they must be soaked in water for at least 3 or 4 days, changing the water every day)

flour for coating

Samfaina

2 eggplants, diced

1 red capsicum, sliced
1 green capsicum, sliced
3 zucchini, diced
1 x 400g tin fresh tomatoes
a handful of parsley, chopped
sweet paprika
olive oil
a pinch of sugar
salt and pepper

Preparation

Start by making the samfaina. Put a bit of oil in an ovenproof casserole.

Add the capsicum, stir well and cover and cook until soft, about 5 minutes.

Add the eggplant and stir well. Again, cover and cook until soft, about 5 minutes.

Add the zucchini and cook covered until soft, about 5 minutes.

Add the tomato, parsley and paprika and season with salt, pepper and a pinch of sugar. Stir to combine.

Transfer to the oven and cook until chutney consistency, about 45 minutes.

Let it rest to develop the flavours.

In the meantime, season the cod with salt and pepper (if using fresh cod).

Put the flour in a shallow plate and coat fish on both sides with flour, pressing down firmly so it adheres, but shake well to remove excess.

Put a bit of oil in a frying pan and cook the fish for about 2-3 minutes each side, until lightly golden. Reserve.

Once you are ready to make the dish, preheat the oven to 200C. Put the samfaina sauce in an ovenproof dish.

Add the cod fillets.

Cover and transfer to the oven. Bake in the oven for about 10-15 minutes.

Serve immediately.

Serves 4-6

Delicious served next to steamed potatoes and green beans with parsley pesto.

Comments

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