Spanish Bacalao a la Samfaina Recipe

(Cod with Samfaina Sauce)


By Edu Valor / Author - Spanish Chef

Spanish bacalao a la samfaina is a common recipe from Northeastern Spain, similar to pisto manchego, piperada vasca, and the French ratatouille.

The term "samfaina" actually refers to the sauce. In Spain, people also use other types of fish or even meats, sometimes cooking them in the sauce with added rosemary or thyme.

This dish is yet another favorite among health-conscious individuals.

Samfaina cod or Bacalao a la samfaina in a bowl.

I always enjoy samfaina dishes. In some regions it's made during religious holidays. At Christmas and during Holy Week, many families prepare different versions of the recipe.

If you find it too healthy for a festive occasion, you can always indulge side dishes, in wine and desserts. Just don’t blame me!

Ingredients for 4 Servings

Preparation: 20-25 minutes
Cooking: 50 minutes
*Measurements in metric and USA Imperial system. For British/Canadian measurements please use the metric conversion calculator.

  • 800g/28 oz fresh cod at room temperature
  • 1 onion
  • 350g/12.3 oz tomato puree
  • 1 medium red bell pepper
  • 1 medium green bell pepper
  • 1 eggplant
  • 1 courgette
  • 4 garlic cloves
  • 150ml/5 fl oz olive oil
  • 100ml/5 fl oz water
  • salt and pepper

Let's Make Bacalao a la Samfaina!

  1. Cut the onion in long, thin slices (julienne cut) and mince the garlic cloves. Cook on medium-low fire with the olive oil.
  2. Meanwhile, dice the bell peppers, eggplant, and courgette. Add everything to the onions in the pan. Raise fire to medium. Stir to combine.
  3. When it becomes tender and slightly browned, pour in the tomato puree and water. Add salt and pepper to taste. Let the sauté reduce some. Turn off the fire and cover pan with lid. The samfaina sauce is ready.
  4. Cut the cod in 200g pieces (or 2x100g). Sprinkle some salt and pepper. Coat with flour and fry the cod pieces in enough olive oil, 3 minutes each side on medium-high fire.
  5. Put some samfaina sauce on a plate (1 serving) and lay the fried cod (1x200g or 2x100g) on top.

TIPS: 

  • When frying the cod, make sure the pan is piping hot. Bake shortly otherwise the cod will dry. 
  • The samfaina sauce is not a runny sauce.
  • Add a splash of vinegar for some tart (optional).
  • Some chefs peel the eggplant before dicing it.
  • If the samfaina sauce is too acidic, add half a teaspoon of sugar.

Coating cod in flourCoating the cod with flour. Always shake to release excess flour.


A Spanish Bacalao a la Samfaina Recipe from Catalonia

Catalonia is known for producing a variety of seafood dishes, and bacallá amb samfaina is quite common in the region.

Samfaina is the key ingredient and pairs well with many types of seafood and meats. I once made it with fried potato chunks and chicken.

I have to say, it turned out really well. It had more texture, and the chicken completed the dish perfectly. So yes, you can make your own Spanish bacalao a la samfaina recipe.

Spanish cod with samfaina sauce on a plate.A more classy way of serving cod with samfaina.

What You Will Need

  1. Frying pans
  2. Paring knife
  3. Scale
  4. Cutting board
  5. Measuring beaker


Edu's Tasty Seafood Recipes