The dish we prepare this time is a well -known one in Catalonia and Valencia. In fact, their ingredients are also used to fill empanadas and cocas. It is a cod recipe in Sanfaina, a preparation full of nutrients that you can prepare during Holy Week or at any time of the year. Sanfaina or Samfaina can be prepared in the company of other meats, but this time we will use cod. It is a eggplant, zucchini and other vegetables that go very well with many types of meats. It is easy and economical to prepare, so you have only to continue reading to discover how to make cod in Sanfaine in recipes.
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
| Ingredients to make cod in Sanfaina: |
| 4 pieces of cod trunks 1 calabacÃn 1 red pepper 1 green pepper 1 eggnaen 1 Sweet onion 2 cloves of garlic 400 grams of chopped tomatoes without skin 1 teaspoon of dry thyme 1 teaspoon of dry parsley for Decorate 1 glass of white wine 1 tablespoon brunette sugar 1 glass of common flour to batter the fish 1 black pepper pepper pinch |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make cod in Sanfaina:
1. Starts peeling vegetables: peppers, eggplant, onion, zucchini and garlic, all in cubes of a medium size, except garlic, this will be cut into very small pieces. Alist also the tomato cut to cubes, remember that it should not carry skin.
2. In a wok type pan, sauté the eggplant with a salt pin to lose its water. Let brown a little and then take it to reserve it and continue with the rest of the vegetables.
3. Now it is the turn of the onion and garlic, sauté over low heat until the onion takes a translucent tone, without browning completely. This time do not take this wok stir -fry because we will continue to add more vegetables.
4. Pour a little more oil if you need it, since at this time you will have to saute more vegetables. Add the zucchini and peppers with a salt pinch, mix. Suffle for 10 minutes over medium heat and, in the middle of the cooking, add the eggplant you had reserved.
5. Once the vegetables are already sauté, add the white wine, remove and raise the fire to evaporate alcohol for approximately three minutes.
6. At this point, pour the tomato along with the rest of the ingredients and add a teaspoon of sugar to lose acidity. Add the thyme and a ground black pepper point; rectify salt if necessary. Deja covered by frying to a minimum another 10 minutes. Remove the pan from time to time so that juices are integrated.
7. In another pan, pour a glass of sunflower oil or seeds so that the fish does not lose its flavor. Back each piece of cod with flour. Suffry once the oil is very hot for about 3 or 4 minutes on each side. Take out a source with cooking paper, so you will lose the oil that you can contain.
8. Add the cod loins to the preparation of Sanfaina and let cook 7 more minutes. Your cod is ready with Sanfaina! You can eat it hot or cold if you prefer, this dish has no stations and you can eat it when you feel like accompanied by a good piece of country bread.
