Bacalla amb Samfaina (Cod with eggplant and vegetables)
* 1 1/2 lbs. salt cod
For the samfaina
* 1 large or 2 small eggplants
* Salt and ground pepper
* 3 or 4 large, ripe tomatoes, peeled and seeded
* 1/2 cup olive oil
* 1 large yellow onion, cut in dice
* 1 red bell pepper, cut in dice
* 1 green bell pepper, cut in dice
* All-purpose flour for dusting
* 2 tablespoons olive oil
* Leaves from 6 fresh flat-leaf parsley sprigs
Cooking Time 45 Mins.
To prepare the salt cod, place it in a large bowl of cold water, cover, and refrigerate for 3 days, changing the water 3 times.
To make the samfaina, sprinkle the eggplant with salt and let drain in a colander set over a bowl for about 1 hour. Rinse and thoroughly dry. Meanwhile, place the tomatoes in a food processor or blender and purée. Set aside.
In a large frying pan over medium heat, warm the 1/2 cup olive oil. Add the eggplant, onion, and bell peppers and cook gently until the vegetables are soft, about 5 minutes. Stir in the tomato purée and season with a generous grinding of pepper. Cook, stirring occasionally, until thickedned, about 20 minutes. Remove from the heat, cover and set aside.
Drain the salt cod, remove any bones or skin, and cut into 3 inch chuks. Dust with flour. In a wide saucepan over medium-high heat, warm the 2 tablespoons olive oil. Add the cod and sauté gently, moving the pieces as little as possible to keep them whole, until lightly browned, 5 minutes.
Transfer the cod pieces to the frying pan so that each piece is surrounded by sauce. Place over low heat, cover, and cook until the sauce is bubbling around the fish, about 10 minutes. Sprinkle with the parsley and let cool slightly before serving.
Wine pairing: Milmanda 2003, Do Conca de Barbera