• 30'
  • Easy
  • Main Course
  • 2 People

Accompanied with rataouille and boiled chickpeas.


  • 2 pieces of cod
  • 1 jar of ferrer samfaina
  • 1 jar of ferrer alioli
  • 1 jar of ferrer extra-large chickpeas
  • Flour
  • Salt and olive oil

Preparation step by step

  • Drain the cod, pat dry with kitchen paper and leave in the fridge, uncovered, for a few hours so it drains thoroughly.
  • Coat in flour and fry (don't overcook it so that it remains tender), place it on a bed of samfaina, spread alioli over it and place it under the grill.
  • Heat the previously drained chickpeas and serve them with the cod.