Four servings: 4 pieces of desalted codfish; 1big-sized onion; 3 red and ripe
tomatoes; 1 garlic bulb; 2 small eggplants; 2 small red peppers; 1 zucchini;
1tsp of paprika; 1 bay leave; 1 pinch of salt; 50 cc of olive oil; 1 glass of wine.
Preparation of the sanfaina: Cut al the veggies into strips, except the tomato,
and start to fry in oil: Add the white wine and the paprika when you notice the
ingredients start to take on some color. Reduce the wine, then add the tomato
cut into cubes and let simmer for 10-12 minutes on a mild fire.
Preparation: Dredge the codfish pieces in flour and fry them in olive oil until they
get a brown color; this is obtained when the oil is quite hot (not smoky) and the
pieces are turned again and again. Once they're fried, place them on paper
towel to drain the excess of oil.
Place the codfish pieces on a roasting pan, and cover each piece with the
veggies. Place the roasting pan in a preheated oven and cook au gratin for a
few minutes at 180º (356ºF).
________________________________________________________
Roasted Shoulder of Lamb (Paletilla de cordero asado) (46)

47