Salted Cod with Samfaina Sauce

Lent in Catalunya is associated with dried and salted cod and is often represented by an old woman with seven legs (symbolizing the seven weeks) with a cod in hand. As meat was historically forbidden by the church throughout Lent, cod became the typical dish for this period.

The Catalan expression tallar el bacallà (cut the cod) has its origins in ancient monasteries. During Lent, the prior was in charge of cutting the portions and deciding the sizes. So when someone has authority or power of decision, they are said to "cut the cod."

Preparation time: 1 hour

Serves: 4

INGREDIENTS

For the samfaina sauce:

  • 1 green pepper, cubed
  • 1 red pepper, cubed
  • 2 medium onions, diced
  • 6 tomatoes, diced
  • 2 aubergines, cubed
  • 1 courgette, cubed
  • Ground pepper

For the cod:

  • 4 salt cod fillets (desalinated)
  • flour
  • oil and salt

METHOD

  1. Before cooking, salt cod needs to be desalinated, which you should do at least one day before you want to cook it. To desalinate a salt cod fillet, first clean it under running water to remove the outermost layer of salt. Then place it in a recipient filled with enough water so the cod is completely covered. Depending on the thickness of the cod, leave it in the refrigerator for one to three days and change the water every 12 hours. You can reduce your prep time and skip this step altogether by buying cod that has already been desalinated.
  2. Once desalinated, coat the cod fillets with flour. Heat a little oil in a frying pan and fry the cod for two minutes on each side. Set cod aside and soak up any excess oil with kitchen paper.  
  3. In the same pan used to fry the cod, saute the eggplant over medium heat. Let it cook for five minutes then set aside.
  4. Next, saute the onions until translucent, about 10 minutes.
  5. Add the peppers and courgettes and keep on the heat for about 20 minutes.
  6. Stir in the chopped tomatoes and season to taste. Cover the pan and let it cook for five minutes.
  7. Add the eggplant to the pan, stir the mixture and keep on the heat for five more minutes.
  8. Add the cod fillets and cover. Turn off the heat once the fillets are heated through.

Chef’s Tip

To complete the dish, serve topped with boiled eggs cut in half.