Notes about Recipes in this book

• Salt cod with garlic and paprika "on the tin" (Bacallà a la llauna)

  • dangtangy on June 07, 2024

    very tasty, I cooked it in a ceramic dish rather than metal and it seemed okay

• Salt cod with samfaina (Bacallà amb samfaina)

  • treay on March 02, 2025

    Samfaina is a Catalan sauce that uses the same ingredients as ratatouille but cooked differently. In Catalonia we cook all the ingredients in the same pan, while in France, all the ingredients are cooked separately and put together at the end. In addition, ratatouille is mainly served on its own or as a side dish, while samfaina is a sauce used to accompany fish or chicken. The most traditional one is with salted cod, but as it is hard to find where we live, I use fresh cod if I can, otherwise any other thick fish fillet. Today it was a delicious red emperor fillet with some oven chips on the side. We love it!

• Baked sea bass with potatoes (Llobarro al forn)

  • hillsboroks on September 07, 2018

    This is a lovely fast way to prepare fish. I used a mandolin on the potatoes and parboiled them for 3 minutes which was just right. The flavors of the fresh herbs and garden tomatoes were perfect with the potatoes and fish. I used fresh caught fillets from sea bass and rock fish my husband caught that day. We both loved it and I am adding it to my list of favorite fish recipes.

• Catalan "burnt cream" (Crema Catalana)

  • Vanessa on December 19, 2011

    Tasty. Easy. We need to do this one again!

• Majorcan vegetable casserole (Tumbet)

  • mcvl on October 24, 2013

    Good, not special.

• Swiss chard with raisins and pine nuts (Bledes amb panses i pinyons)

  • TrishaCP on June 11, 2017

    Fine as a side to round out a meal. The ingredients are a classic combination that work well together, especially the sweetness of raisins with the chard.