Coca de recapte (It is a kind of Catalan pizza dated from
Roman times)
Ingredients for 4 servings: 400 g of flour; 150 ml of water;
20 g of pressed yeast;
10 g of salt; 4 onions, finely chopped; 3 peppers, baked
and peeled (can be replaced by canned ones; 2 baked
eggplants; 2 ripe tomatoes, finely chopped; 4 herrings, or 68 anchovies ; olive oil; salt.
Preparation: Dissolve the yeast in warm water and add
some salt.
Make a flour volcano and add the yeast. Knead the mass to
get an homogeneous consistency, and let it sit with a tablenapkin on until it doubles in size.
Make a sofrito with the onion and the tomatoes in some oil.
Flatten the dough on a lightly floured surface, and give it an
elongated shape of 15 x 20 cm in size. Spread the sofrito
and the baked veggies on the dough; add some salt, place
the herrings on, and sprinkle some olive oil. Place the
preparation in a preheated oven, and bake until the dough
is clearly cooked.

It is mainly produced and consumed in the Catalan provinces of Girona, Barcelona, Tarragona and Lleida. It is a dough preparation topped with peppers and
eggplants -previously roasted in the oven- and other ingredients, such as tuna, onion, sausages, olives, tomato, herring, etc. Its origin is unclear, although
some attribute it to the times when Romans ruled Hispania, and it because coca resembles the Italian pizza, although many other talk of a possible Arab
origin. Here we have again a very complete and healthy preparation, as we come across a display of proteins, fiber, vitamins, and carbohydrates. Fats must
be restricted to the type of meats (pork preparations, such as sausages, bacon, etc.) used and the amount of oil used in the roasting process of the veggies
mentioned before.