Practical samfaina sauce for potatoes, seafood, meats, vegetables, noodles, rice, and everyday plates
Samfaina Sauce is a smoky Catalan recipe built from onion, red bell pepper, tomato, olive oil.
Samfaina
Catalan vegetable sauce and stew
Samfaina is a Catalan preparation of slowly cooked aubergine, zucchini, peppers, onion, garlic, and tomato. It is served warm or at room temperature with bread, eggs, fish, poultry, or grilled meats.
Equipment
- Chef's knife
- Cutting board
- Wide heavy saucepan
- Large frying pan or sauté pan
Ingredients
Instructions
Serving Ideas
- Serve with crusty bread or pa amb tomàquet.
- Spoon beside grilled fish, chicken, lamb, or pork.
- Top with a fried or poached egg.
- Use as a filling for savoury tarts or empanadas.
Substitutions
- Use green bell pepper for a more savoury profile.
- Fresh thyme may be omitted; it is not essential to the dish.
Chef Tips
- Salt the aubergine only when needed; modern varieties are usually not bitter.
- Cook the vegetables separately before combining so each keeps its shape.
- Samfaina should be moist and spoonable, not soupy.
Storage
Cool completely and refrigerate in a covered container for up to 4 days. Reheat gently or serve at room temperature.
Estimated Nutrition
Approximate per serving: Calories 75 kcal; Carbohydrates 6 g; Protein 2 g; Fat 5 g; Saturated Fat 1 g; Sodium 190 mg; Fiber 1 g; Sugar 2 g.
Allergen Notes
Naturally free from the major allergens when prepared with uncontaminated ingredients.