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Salt cod with Catalan xamfaina

Salt cod with Catalan xamfaina

Main dishes

Fried, salted cod, mixed with a sauce made from onions, tomatoes, bell peppers, and eggplant, is a classic dish in Catalan cuisine.

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Recipe from Josep Xicota, CommonsDelinker, adapted by Recette de cuisine · · updated on

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Xamfaina-style cod is a traditional Catalan dish. The pieces of fish, which are first fried and then mixed with a slow-cooked local vegetable stew, are served hot.

Ingredients and directions

  • Prep time30 min
  • Cook time50 min
  • Total1 hr 20 min
  • DifficultyMedium
  • CostModerate
  • Cooking methodfrying and simmering
  • Estimated cost$19.69 $4.92 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.

Ingredients

4 people
  • $0.21
  • $12.89
  • $1.93
  • $3.50
  • $0.08
  • $1.05
  • $0.03

Prices from US supermarkets for 6 of 7 ingredients; Belgian prices for the rest.

Directions

  1. Cut the deboned cod into evenly sized pieces, pat them dry, and remove the bones and skin without breaking them apart. Dredge the pieces in flour, then fry them in hot oil. Set aside on a plate.
  2. In the same frying pan, using the remaining oil, brown the chopped and peeled onion, the peeled and chopped tomatoes, the peeled eggplant diced into small pieces, and the slightly grilled, peeled, and sliced bell peppers.
  3. Let it simmer slowly, season with salt, then transfer to a saucepan. Add the cod and stir to ensure it absorbs the flavors.
  4. Heat everything up and serve hot in a serving dish.

The bill

Salt cod with Catalan xamfaina

  • 1 large onion$0.21
  • 1 kg of fresh tomatoes$12.89
  • 2 green bell peppers$1.93
  • 2 medium eggplants$3.50
  • 50 g of flour$0.08
  • 250 ml of oil$1.05
  • salt$0.03

Total$19.69

that's $4.92 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 600 g of dried cod, already desalinated
  • 1 large onion
  • 1 kg of fresh tomatoes
  • 2 green bell peppers
  • 2 medium eggplants
  • 50 g of flour
  • 250 ml of oil
  • salt

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