Cod with samfaina

Today I bring you one of the most traditional dishes of Catalan cuisine: cod with samfaina. We can prepare this recipe when the garden gives us the best vegetables, so during summer and early autumn we can enjoy this dish.

Samfaina is a typical Catalan sauce, a close relative of ratatouille, that we can accompany with anything: eggs, meat, fish, snails... we can even eat it on its own dipping bread. Either way it is delicious.

Samfaina is made from vegetables cut into very small pieces, so I recommend using a good knife (one for vegetables and one for all-purpose use) or, if you plan to make a large amount, use a mandoline. To take care of your knives and keep them in perfect condition for a long time, it is very important that you use a cutting board. In the shop you have various types, so I recommend you get one if you don't already have one (I love bamboo ones, for their properties in keeping knives sharp but also for their antibacterial qualities).

And one last tip... make more samfaina than you need. You can freeze it in individual portions. I'm sure doing so will get you out of a pinch more than once!

Le Creuset Santoku Knife, Masterclass round wooden board and low casserole, Shallow Casserole type Le Creuset

Ingredients

• 800gr cod loin
• 2 zucchinis
• 1 eggplant
• 1 red onion
• 1 red pepper
• 500gr tomato
• 2 tablespoons tomato concentrate
• Olive oil
• Salt
• 1 teaspoon smoked paprika (pimentón de la Vera)
• Flour

Preparation

1. For this recipe we need the cod desalinated. To desalinate it, cut the loins into single-serving pieces (I cut each loin into 3 pieces), rinse them under the tap and put them in a bowl. Cover them with water and take them to the fridge. Leave them for 3 days in the same water. After that time, change the water for 3 consecutive days. It is very important that you carry out the whole process in cold conditions. On the day you are going to cook it, drain it very well and dry it with kitchen paper to remove the excess water.
2. To prepare the samfaina, cut the onions into strips. Wash the red pepper, eggplant and zucchini and cut them into 2 cm dice (this is where a mandoline like the Ultra is very helpful).
3. In a shallow casserole, add a splash of olive oil and sauté the pepper and onion with a pinch of salt for 5 minutes over medium heat. After that time add the zucchini and eggplant. Also add the grated tomato, the tomato concentrate and the smoked paprika. Cook covered over low heat for one hour.
4. Meanwhile, flour the pieces of cod and fry them in plenty of olive oil. Frying should be quick, because if we overdo it the cod will become dry and chewy. Reserve the cod pieces until the samfaina is ready.
5. When the samfaina is ready, season with salt to taste and add the pieces of cod. Let the whole Set cook for 5 minutes.

Ready to serve, enjoy your meal!