I grew up eating salt cod (bacalao), most often you’ll see it served in a tomato-base sauce or fritters. My mom used to make a potato casserole and a rice dish. It is very popular in Panama and the Caribbean, but the Spanish…, they have a permanent love affair with this stuff!
I have this great cookbook by Penelope Casas, Foods & Wines of Spain. I found a recipe that incorporates eggplant and peppers. I was also intrigued by the fact that the cod is fried after it has been reconstituted. The final dish was incredibly delicious and layered flavors beautifully. We loved it.
Samfaina is sort of the Catalan’s take on ratatouille, a chunky combination of vegetables that can be served as a side dish or with meats or fish. I had some leeks around, so I added those to the pot.
Bacalao en Samfaina (Cod with Eggplant and Peppers)
Ingredients
- 1 lb salt cod, skinned and boned
- Flour for dusting
- 4 tbsp olive oil
- 2 medium onions, chopped (white, red)
- 1 lb eggplant, peeled and cubed
- 2 red bell peppers, sliced
- 1 lg can tomatoes peeled, chopped
- 1 cp leeks, cleaned & chopped
- 1/2 cp dry white wine
- Salt
- Freshly ground pepper
Method:
- Soak the salt cod overnight, changing the water occasionally. Day of, drain and dry the cod. Cut the cod into 1-1/2 inches. Dust with flour. Heat the oil in large, shallow casserole and fry the fish pieces until golden. Drain and set aside.
- In the remaining oil, saute the onion, eggplant and peppers slowly, for about 10 minutes. Add the tomato, wine, salt and black pepper. Cover and cook for 20 minutes or until the vegetables are tender.
- Once the eggplant is nice and tender, add the fish pieces and cook for another 10 minutes to allow all the flavors to come together. This one is simple, fast, easy and Ay, que rico!
Cookingly yours,
