Cod with Sanfaina: Traditional Catalan Recipe Step by Step

What is Catalan sanfaina

Sanfaina (also spelled samfaina) is one of the fundamental preparations in traditional Catalan cuisine. It is the Catalan equivalent of French ratatouille and Manchego pisto, but with its own distinct personality.

It involves a slow and generous sauté of eggplant, red pepper, green pepper, zucchini, tomato, and onion, patiently confited in extra virgin olive oil until the vegetables almost melt together. The result is a juicy, sweet, deeply Mediterranean mixture.

Sanfaina is served as an accompaniment to meats and fish, and the combination with cod is one of the most classic and celebrated. The firm texture of the cod contrasts perfectly with the softness of the confited vegetables.

In Catalan culinary tradition, sanfaina appeared in 18th-century cookbooks. The "pagesos" (farmers) prepared it with seasonal garden vegetables — especially in summer, when eggplants, peppers, and tomatoes are at their peak.

Difference between cod with sanfaina and bacalao a la catalana

It's important to clarify this because it causes a lot of confusion: they are completely different dishes.

If you're interested in bacalao a la catalana with raisins and pine nuts, we have a specific article. Here, we focus on the version with sanfaina — more substantial, more colorful, and perfect for the warmer months.

Ingredients for 4 people

For the sanfaina

• 2 medium eggplants — the star of the sanfaina. Choose firm and shiny ones.
• 2 red peppers + 1 green pepper — the red adds sweetness, the green a touch of bitterness.
• 2 medium zucchinis — cut into thick half-moons so they don't fall apart.
• 4 large ripe tomatoes (or 400g crushed tomatoes) — the tomato brings everything together.
• 1 large onion — the base of the sofrito.
• 4 cloves garlic — sliced.
• 150ml extra virgin olive oil — generous, as tradition dictates.
• Sweet paprika, bay leaf, salt, pepper

For the cod

• 4 thick fillets of desalted cod (~200g each) — with skin, to get it crispy.
• Flour for dusting (optional)
• Olive oil for browning

Step-by-step recipe: cod with sanfaina

Step 1: Prepare the eggplants (15 min prep + 15 min rest)

Cut the eggplants into 2 cm cubes. Place them in a colander, sprinkle generously with salt, and let them rest for 15 minutes. This step is essential: the salt extracts excess moisture and the natural bitterness from the eggplant. After 15 minutes, rinse under the tap and dry thoroughly with paper towels.

Step 2: Chop the rest of the vegetables

While the eggplants are resting:

• Cut the peppers into thick strips (not too thin, they should maintain their presence)
• Cut the zucchinis into 1 cm thick half-moons
• Slice the onion into julienne strips
• Slice the garlic
• Grate the tomatoes (the grater is the secret to a perfect Catalan sofrito) or use crushed tomatoes

Step 3: The base sofrito (5 min)

In a large pan or shallow casserole (like a Catalan cassola if you have one), heat 100ml of olive oil over medium heat. Add the onion with the bay leaf. Sauté for 5 minutes, stirring until the onion is transparent and soft. Do not brown it — sanfaina is gentle, not caramelized.

Step 4: The vegetables, in order (20-25 min)

Order matters because each vegetable has different cooking times:

1. First the peppers (5 min): they take the longest. Stir occasionally.
2. Then eggplant and zucchini (8-10 min): lower the heat slightly. Stir gently without mashing the cubes.
3. Finally the tomato and paprika (10-15 min): the tomato needs to cook until it loses its raw acidity. Paprika is added just before the tomato, for 30 seconds to release its aroma without burning.

Key point: the sanfaina should be juicy but not liquid. The vegetables should maintain some shape but be tender, almost confited. If it releases too much liquid, raise the heat slightly for the last few minutes.

Step 5: Cook the cod (5-8 min)

While the sanfaina finishes, in another pan:

1. Heat oil over medium-high heat
2. Pat the cod fillets perfectly dry with paper towels
3. Optional: lightly flour them — this creates a crispy outer crust that contrasts with the sanfaina
4. Place the fillets skin-side down and cook for 3-4 minutes until the skin is crispy and golden
5. Flip and cook for 2-3 more minutes — the center should be juicy, slightly translucent

Step 6: Assembly

Serve a generous bed of sanfaina on each plate. Place the cod fillet on top, with the crispy skin facing up. Garnish with fresh chopped parsley and a generous drizzle of extra virgin olive oil uncooked.

Tips for a perfect sanfaina

Sanfaina seems simple, but these details make the difference between a good sanfaina and a memorable one:

1. Don't skimp on oil

Sanfaina is a Mediterranean dish that requires generous oil. The vegetables absorb the oil as they confit and return it as flavor. Using too little oil results in a dry, lifeless sanfaina.

2. Low heat always

Sanfaina is not stir-fried — it is confit. Low heat, long time. The vegetables should cook slowly until they release their juices and concentrate. If you turn up the heat, they will brown on the outside but remain raw on the inside.

3. Grate the tomato

Grated tomato (not diced) integrates much better into the sanfaina. It creates a natural sauce that envelops the rest of the vegetables. It is a fundamental Catalan technique — the same one used for pa amb tomàquet.

4. Seasonal vegetables

Sanfaina reaches its peak in July and August, when eggplants, peppers, and tomatoes are in full bloom. A sanfaina made with seasonal vegetables versus greenhouse vegetables is a completely different dish.

5. Don't stir too much

The vegetables should maintain some shape. If you stir constantly, you'll end up with a puree. Stir every 3-4 minutes, gently.

Variations and combinations

Baked Sanfaina

Prepare the sanfaina as usual in a pan. Spread it in an oven-safe dish, place the cod fillets on top, and bake at 200°C for 12-15 minutes. The cod will have crispier skin, and the sanfaina will be slightly gratinéed around the edges. Spectacular.

Sanfaina with escalivada

Instead of sautéing the vegetables, roast them whole in the oven at 200°C for 40-50 minutes. Then peel and cut them. The result is a sanfaina with an intense smoky flavor — a fusion of sanfaina and Catalan escalivada.

With other fish

Sanfaina pairs perfectly with:

• Hake: a milder option
• Monkfish: firm and meaty texture
• Salmon: the fat of the salmon complements the vegetables
• Shrimp: sauté the shrimp separately and place them over the sanfaina

The combination with cod remains the most classic and the one that works best due to the contrast of textures: the firmness of the cod versus the confited softness of the vegetables.

Sanfaina as a base for other dishes

Sanfaina is incredibly versatile. Besides cod, it serves as an accompaniment to:

• Fried or poached eggs (perfect vegetarian dish)
• Roast lamb or chicken
• Grilled botifarra sausage
• On country bread toast as a tapa

Storage and batch cooking

Sanfaina is one of the best preparations for batch cooking:

• Refrigerator: 3-4 days in an airtight container. Flavor improves on the second day.
• Freezer: up to 3 months. Freeze in individual portions.
• Reheating: over low heat in a pan with a drizzle of oil. Never in the microwave if you can avoid it — it loses texture.

Practical tip: prepare a large batch of sanfaina on Sunday. During the week, you'll have a ready base to combine with cod, eggs, chicken, or pasta. You'll only need 10 minutes to have dinner ready.

Nutritional value

Cod with sanfaina is a nutritionally complete and balanced dish:

It's a dish that fits perfectly into the Mediterranean diet: seasonal vegetables, olive oil, white fish. Low in saturated fats and high in essential nutrients.

Conclusion

Cod with sanfaina is Catalan cuisine in its purest form: simple ingredients from the garden and the sea, cooked with patience and generous amounts of olive oil. It's a dish that improves with time (sanfaina made yesterday always tastes better), is suitable for any level of cook, and impresses at any table.

The three key points for consistent success:

1. Low heat for the sanfaina — confit, never sauté
2. Quality cod with skin — a thick loin that won't fall apart
3. Don't confuse it with Catalan-style cod — they are different dishes with different ingredients

And remember: the best time for this dish is summer, when garden vegetables are at their sweetest and most aromatic.

You might also be interested in: Catalan-style cod with raisins and pine nuts · Catalan salad with desalted cod · Esqueixada de bacalao

Frequently asked questions about cod with sanfaina