Sofregit

Its relation, the simpler Catalan sofregit, is based on the fine chopping of a huge white onion, achieved by skilfully slicing it with a very sharp knife geodetically in three directions, i e north-south, east-west, and then latitudinally, while holding it together and rotating it with the other hand. The fragmented outcome is simmered slowly in olive oil until it gradually acquires a golden colour, and only then are some large peeled, seeded, crushed tomatoes added, to be simmered until their liquor has evaporated. This is the Catalan prelude to cooking rice, potatoes, rock fishes, salt cod (first dipped in batter and fried), joints of chicken, rabbit, partridge, pieces of veal, in it. The slow procedure guarantees the homogeneity of the sauce.