Catalan Cuisine: Baccalao con Xamfaina (recipe by Angel Castel Roqueta)

30 Jun

Of those sacred recipes that Angel carries from generations of his family, one recipe might be extra special: the traditional catalan dish “Baccalao con Xamfaina.” Below is Angel’s own rendition on this catalan classic. Even though it is very similar to the original recipe, Angel’s recipe calls for more finely diced vegetables and does not include eggplant. Baccalao con Xamfaina is ubiquitous in Catalonia, as you can find it at almost any decent-sized restaurant along the coast. Yet, Angel’s version is probably the best dish I have eaten during my visit to Spain.


Baccalao con Xamfaina

4 servings

You need:

1.5 Onion, finely chopped

5 tbsp olive oil

1 clove garlic, sliced

1/2 red pepper, chopped

2 green peppers, chopped

6 tomatoes, seeds removed, diced and drained

1 squash, finely chopped

2 tsp salt

pepper to tase

1 tbsp sugar

3-4 cod filets, with spines


1. Heat up olive oil in a pan, and add onion and garlic. Medium heat.


2. Cook until light brown, and add green pepper

3. Add red pepper after 5 minutes. Add salt and pepper

4. Leave until cooked (5-8 mins) and add squash. Cook for 7 mins, stirring occasionally.

6. Add tomatoes and sugar. Stir and leave on low heat for 20 minutes.

7. When done,


Fish + emulsion

1. Remove spines from filet and drain on absorbent paper. Drain filet on absorbent paper.

2. Heat up 1/2 cup olive oil in a pan, medium/low heat. Make sure it does not smoke. There should be enough oil to cover the fish.

3. Cook the fish “sous-vide” and make sure that the gelatin from the cod disperses into the oil

4. When the fish is soft and cooked (around 5 mins), put aside and remove skin if necessary

5. Add the spine pieces to the olive oil and leave for around 5 minutes to extract the gelatin from the spines.

6. Cool down oil to around 36 degrees Celsius and emulsify (mix) using a handblender. When the desired texture is achieved, add 1/4 of the vegetable mix previously prepared and blend using a handblender. Then, add half of this mixture to the vegetable mix and mix properly.

7. Add the cod filets to the sauce and serve over spanish rice.



One Response to “Catalan Cuisine: Baccalao con Xamfaina (recipe by Angel Castel Roqueta)”

  1. vayumi July 1, 2012 at 1:10 PM #

    Reblogged this on FireBellies.

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