Salt cod with samfaina (Bacallà amb samfaina) from Catalan Cuisine: Europe's Last Great Culinary Secret by Colman Andrews

  • tomatoes
  • salt cod
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  • EYB Comments

    Recipe requires salt cod be "desalted" in water for 48 hours.

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Notes about this recipe

  • Eat Your Books

    Recipe requires salt cod be "desalted" in water for 48 hours.

  • 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!

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