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Samfaina
Samfaina: Catalonia's slow-cooked stew of onion, aubergine, courgette, pepper and tomato
Samfaina is what Catalan kitchens do with a market bag full of late-summer vegetables: they go into the pan in order, each one softening before the next, until they melt into a sweet, glossy stew. It is eaten on its own with bread, spooned beside grilled fish or a fried egg, or used as a sauce for chicken or salt cod. It tastes better the next day. Chef's tip: cut everything to the same 1.5 cm dice, so it all cooks evenly and the finished dish has a soft, even texture.
- Total time
- 85 min
- Difficulty
- easy
- Serves
- 4
Ingredients
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Fresh ingredients (5)
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Method
0/6 doneStep 1: Heat ½ cup extra virgin olive oil in a wide, heavy pan over a medium-low heat. Add 2 onions with a pinch of the salt and cook for 15 minutes, stirring now and then, until soft, sweet and lightly golden.
15 minStep 2: Add 3 cloves garlic, 1 red pepper and 1 green pepper and cook for 10 minutes until the peppers are soft.
10 minStep 3: Add 1 aubergine and cook for 10 minutes, stirring, until it turns translucent and tender.
10 minStep 4: Add 1 courgette and cook for 5 minutes until it just loses its rawness.
5 minStep 5: Stir in 1 ⅛ lb ripe tomatoes, 2 sprigs fresh thyme, 1 bay leaf and the rest of 1 tsp salt. Simmer uncovered over a low heat for 20 minutes, stirring from time to time, until the liquid has evaporated and the oil shines on top. A common mistake is covering the pan: the vegetables stew in their own water and the samfaina ends up soupy.
20 minStep 6: Remove the thyme and bay, taste and add the sugar if needed. Serve warm or at room temperature.
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 4 g
- Carbs
- 20 g
- Fat
- 22 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does samfaina take?
- About 85 minutes in total: 25 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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