• 1 kg (2 lb 4 oz) salt cod, soaked in cold water for 48 hours, changing the water four times
• 130 ml (4 fl oz) extra virgin olive oil, plus extra, to drizzle
• 1 brown onion, cut into 1 cm (½ inch) dice
• 2 garlic cloves, finely chopped
• 2 bay leaves
• ½ red capsicum (pepper), seeded and membranes removed, cut into 1 cm (½ inch) dice
• 2 zucchini (courgettes), cut into 1 cm (½ inch) dice
• 4 ripe tomatoes, peeled, seeded (see glossary) and cut into 1 cm (½ inch) dice
• 4 small slender eggplants (aubergine), cut into 1 cm (½ inch) dice

Drain the salt cod, then trim off any fins and dark or brown flesh. Run your hands along the flesh and cut out the bones as you find them. Cut the fish into six equal portions.

Heat 80 ml (2½ fl oz/⅓ cup) of the olive oil in a large heavy-based saucepan over high heat and sauté the onion for 5 minutes, or until golden. Reduce the heat to medium, add the garlic and bay leaves and cook, stirring occasionally, for 5 minutes. Add the capsicum and cook for 10 minutes, or until soft. Add the zucchini and cook for another 5 minutes, then stir in the tomato, cover and cook for 5 minutes, or until soft. Remove the pan from the heat and set aside.

Heat the remaining olive oil in a large frying pan over high heat and cook the eggplant for 5 minutes, or until golden and tender, turning regularly. Drain on paper towel, then add the eggplant to the tomato mixture, mix gently and season to taste. You now have samfaina!

Preheat the grill (broiler) to high. Place the salt cod pieces on a lightly oiled baking tray and grill for 4 minutes on each side, or until golden and cooked through. Divide the warm samfaina among six warm plates and place one piece of salt cod on top. Drizzle with a little extra virgin olive oil and serve.