For this recipe, you can already buy cod loins, whether salted or desalted. Salted cod is tastier, but lately I’m getting into cooking with fresh cod, it’s cheaper if I buy it whole and I use more parts for other preparations.
I don’t need to tell you that, please, save the cococha, the bones and head (to make a fantastic fumet) and the swim bladder, which is the famous tripe or tripe of cod. Also preserve the belly, the center slices and the tail for other preparations.
The samfaina with rest is richer. So you can make this recipe in two days. In that case, dedicate one day to making the samfaina and the next you will only have to fry the cod, regenerate the samfaina and cook those last minutes all together.
Of course, you can also add garlic, green pepper and zucchini to your samfaina. It is a popular dish and as such, there are thousands of versions. If you don’t feel like blanching tomatoes and removing seeds, buy a good, pre-cut canned tomato. Let’s cook!
