Catalan-Style Cod ~ Sunday Lunch

This past Sunday we went to the in-laws for our weekly luncheon gathering. Carmen made Cod with prunes, golden raisins, pinenuts, eggs and samfaina (a Catalan version of ratatouille). The samfaina acts as the "glue" to which the entire dish is held together, much like brown gravy in beef stew.

Recipe:
Serves 4
4 - 8 ounce pieces of fresh Cod (You can substitute almost
any white fish fillets)
1 large Spanish Onion, finely chopped
1 small red bell pepper, finely chopped
1 green pepper, finely chopped
2 cloves garlic, minced
4 medium tomatoes, skinned and crushed - or 4 canned skinless tomatoes, crushed
8 prunes (pitted)
1/4 cup of golden raisins
4 hard-boiled eggs, peeled and sliced in half
1/4 cup pinenuts
1/2 cup good quality olive oil
1/8 cup dry white wine or white sherry
salt pepper
flour
Large frying pan

Lightly flour the cod pieces and saute in the olive oil, five minutes on each side, over medium heat. Remove the cod pieces and place on paper towels.

Samfaina sauce:
using the same pan and oil left-over from frying the cod, saute over low heat 12-15 minutes in covered pan: the onions, garlic, red + green peppers and tomatoes (salt + pepper to taste).

mix 1 heaping tsp of flour with the white wine or sherry and add to the cooked Samfaina sauce. combine well. allow to cool.

Blend the cooled Samfaina mixture for a few seconds in a blender or food processor.

Return the Cod to the frying pan, cover with the Samfaina sauce and add the prunes, raisins, pine nuts and eggs. Warm over a low heat for 5 minutes.
Serve.

(Note: This is quite easy and very delicious. If for some reason it doesn't turn out well see my wine suggestions above {and in other postings on this site}; purchase two bottles and consume. You'll forget all about the cod...)



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