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Nutritional Values
450kcal
40gProtein
25gCarbs
20gFat
5gFibre
400 gServing
* Per serving · 400 g. May vary.
Allergens
🐟 Fish
Codfish with Samfaina
How to order / say it
Say it
Bacallà amb Samfaina — [bah-kah-YAH ahm sahm-FAHY-nah]
Order
I'd like the Bacallà amb Samfaina, please.
Locally
Me gustaría el Bacallà amb Samfaina, por favor.
Say locally
Salt cod stewed with a rich vegetable sauce.
Why try it?
This dish captures the marriage of sea and land that defines Catalan cuisine, integrating the abundance of coastal fish with vibrant produce.
How it tastes
The salt cod, tender and flavorful, is bathed in a tangy and aromatic mix of tomatoes, peppers, and eggplant, reflecting both savory and sweet notes.
Origin & History — first documented: 1600
Cod was introduced by the Basques in the 16th century as a way to preserve fish for long periods. Samfaina, a local ratatouille, paired with cod, became a blend of traditional tastes.
Recipe
Ingredients
- 🐟 400 g salt cod
- 🥕 1 eggplant
- 🥕 1 red bell pepper
- 🥕 3 tomatoes
- 🧄 1 onion
- 🫒 50 ml olive oil
- 🧄 2 garlic clove
- 🌿 10 g parsley
Method
- 1 Soak and drain salt cod; cut into pieces.
- 2 Sauté diced vegetables and garlic in olive oil.
- 3 Add cod and simmer with community-find game.html and vegetables until tender.
- 4 Serve hot, garnished with chopped parsley.
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