In my well-known child and adolescent ignorance about the traditions of our Easter at home, I enjoyed my mother's legumes and cod fritter stews without noticing that it was a typical fish of these dates. With what I like, now I take the opportunity to recreate at home all the traditional Easter recipes that I can, and I could not miss the delicious cod with sanfaina or samfaina, a dish that I discovered by chance in Figueras years ago.
With what I love the ratatouille and ratatouille it was clear that this typical Catalan preparation had to like me. Like so many traditional recipes, Sanfaina has some varieties and family tricks according to the house in which it is cooked, but in essence it is a Mediterranean vegetable garden stew that goes well with almost everything. I think it is one of the most grateful recipes to enjoy cod in Lent and Easter, easy, economical, healthy and delicious.
IngredientsFor 4 people
- Desalted cod 800 g
- 30 g wheat flour
- Onion 1
- Garlic clove 1
- Red pepper 1
- Italian green pepper 1
- Zucchini 1
- Eggplant 1
- Tomato on branch 6
- 10 ml concentrated tomato
- 100 ml white wine
- Ground black pepper
- Fresh parsley or thyme (optional)
- Extra virgin olive oil
How to make cod with sanfainaDifficulty: Easy
- Total time 1 h
- Elaboration 10 m
- 50 m cooking
If we use salted cod, we will have to start desalting it at least 48 hours before of preparing this recipe. Once ready, cut into pieces of ration or directly use 4 loins of about 200 g each. Reserve.
Peel the onion and garlic clove. Wash and dry the rest of vegetables. Dice the onion, chop the garlic clove and cut the rest, without peeling, into cubes of about 2-3 cm, discarding the seeds of the peppers. Brown the eggplant over medium-high heat in a nonstick skillet without adding anything else, until it takes color (it is not a necessary but recommended step). Reserve.
Heat a couple of tablespoons of extra virgin olive oil in a high pan or wide casserole and add the onion. Salt, sauté a couple of minutes, add the garlic and let it simmer over low heat, so that its sugars are released naturally. When the onion begins to transparent incorporate the peppers and cook the whole about 10 minutes.
Add the zucchini, cook 1 minute and add the eggplant. Season with salt and pepper and water with the wine. When the alcohol evaporates, add the grated or peeled and chopped tomato, or use canned tomato. Also add the tomato concentrate, stir and give another slight salt. Lower the heat, cover and simmer for 35-40 minutes, stirring occasionally.
Dry the cod very well with paper towels and lightly flour. Brown on both sides just enough so that it is marked, but without cooking it at all. Remove and add to the vegetable casserole when they are ready. Cover and let cook about 5 minutes, until the cod has been fully cooked and easily separated into flakes. Serve with parsley or thyme.
With what to accompany the cod with sanfaina
We will serve a good generous portion of Sanfaina along with the cod pieces freshly made, giving a final blow of black pepper if we wish. Do not miss the bread on the table to enjoy the delicious vegetable stew, if it is of good quality we will have a round plate that will not need anything else. We can always add some cooked or fried potatoes to the set to make the menu much more nutritious, although personally I don't think it is necessary.