加泰羅尼亞菜十分惹味，卻又非常簡單，雖然易學易做，異國風味卻十分濃厚，而且充滿神秘色彩，我們幾口子自然一嘗傾情，吃得不亦樂乎。Mercè的三角豆菠菜煮鹹鱈魚，足見加泰羅尼亞菜的精髓所在。不用氈也不用扇，只消略施板斧，簡單不過的食材，就像神奇魔法一樣，變成味道非凡的美饌。這道菜用「Cassola」炮製，效果最好。「Cassola」這種陶盤，只在內側施釉，盤邊比西班牙飯鍋較深且直。
加泰羅尼亞菜名廚Mercè
三角豆菠菜煮鹹鱈魚 / Salt Cod With Chickpeas and Spinach
材料（4人份量）
鹹鱈魚，浸水，切成4件 700克
三角豆，煮熟生豆或用罐頭 300克
番茄，去皮及切粒，
或200克罐頭番茄肉，隔水 4個
洋葱粒 2杯
新鮮菠菜，洗淨 300克
特純橄欖油 6湯匙
橄欖油（炸魚用） 250毫升
麵粉（撲粉用） 適量
葡萄乾 2至3湯匙
松子仁 2至3湯匙
番茜碎 1湯匙
Ingredients (Serves 4)
700gr. salt cod soaked, cut into 4 pieces
300gr. cooked chickpeas or tinned chickpeas
4 tomatoes, peeled and diced or 200gr. canned plum tomatoes, drained
2 cup diced onion
300gr. fresh spinach, washed
6 tbsp extra virgin olive oil
250ml olive oil for frying
Some flour for dusting the cod before frying
2-3 tbsp dried sultanas or raisins
2-3 tbsp pine nuts
1 tbsp chopped parsley
製法
Dry the soaked cod and cut into thick slices. Dry thoroughly, Dust the fish with flour.
Add 250ml olive oil in a frying pan over high heat. Note that the oil has to be cold and the pan has to be cold when you start. When the olive oil is hot enough, place the fish skin side down over high heat and cook for 1 minute. Initially, the skin will stick to the pan. when the skin turns crispy, it will no longer stick.
Then turn fish to the other side and continue to fry until crispy. Take the fish slices out and set aside.
Heat 4 tbsp extra virgin olive oil in a large, cold frying pan or a casserole. Add the onions and fry, season with sea salt and turn heat to low. Fry patiently ,and only stirring occasionally, until the onions turn golden brown and oil oozes out.（The onion will first absorb the olive oil, and when given enough time to slow fry, the oil will ooze back out from the onion）.
Add the chopped tomato and allow the mixture to cook down until the excess liquid has evaporated. Turn heat down to low, again patiently fry the tomato until golden coloured oil oozes out to the surface of the pan. You have just made a Sofregit, the classic base sauce of the Catalan Kitchen.（The whole procedure of frying the onion and tomato takes about 10-15 minutes at least）.
Drain the cooked chickpeas, add to the sofregit casserole, and cook for a couple of minutes.
Meanwhile, place the washed spinach in a saucepan with a tight-fitting lid and cook over a low heat until it has wilted. Drain the spinach.
Stir in the spinach and check the seasoning. Add salt if required.
Place the fried fish in the casserole. Pour some water to half cover the fish. Cook very gently for a few minutes.
In a separate pan, add 2 tbsp extra virgin olive oil. Add the pine nuts and fry for a few minutes until golden brown. Put onto the fish casserole.
Slow fry the raisins until it puffs up（5 minutes at least）then add into the fish casserole.
Sprinkle fresh chopped parsley on top of the fish and a dollop of extra virgin olive oil. Serve！
備註
Notes
浸泡鹹鱈魚的方法 / How to soak the salt Cod
其他變化款式 / Variation
．可以用智利雪花鱸魚代替鹹鱈魚（鹹鱈魚可在澳門購買）。
．You can use Chilean sea bass instead of the salted cod fish.（You can buy salted cod fish in Macau.）
在大鍋或大碗內注入清水，最好採用礦泉水。將魚塊浸入並放於雪櫃3至4天，期間毋須換水。
Fill a large pan or bowl with cold, fresh water preferably mineral water. Leave your fish to soak in the refrigerator without changing the water for 3 to 4 days.
視乎魚塊的大小，在隨後的2至3天內每8小時換水一次，直至魚塊的鹹度適中，魚肉鬆開。
You will then need to change the water every eight hours, for the next 2 or 3 days, depending on the size of the pieces, until the cod are as salty as you want. The cod will fluff up by now.
烹調前先將魚放置在室溫環境數小時，然後除去魚骨，保留魚皮，並用廚紙抹乾，再切成適當的大小。
The last few hours before cooking, keep the cod at room temperature. Once the cod is ready, remove the bones, keep the skin and dry the fish with a little kitchen paper. Cut into serving sizes.
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