Cod with Slow Sofregit and Parsley Picada

Pat the cod fillets dry with kitchen paper. Season both sides generously with salt and let them rest at room temperature for 15 minutes.

In a wide, heavy-bottomed pan or Dutch oven, warm the olive oil over medium-low heat. Add the diced onion with a pinch of salt and cook gently, stirring occasionally, for 20 minutes until completely soft, golden and sweet.

Add the sliced garlic and cook for another 5 minutes until fragrant but not browned.

Add the grated tomato and a pinch more salt. Stir well and reduce the heat to low. Cook slowly for 25 to 30 minutes, stirring from time to time, until the sofregit is deeply concentrated, jammy and dark red. Taste and adjust salt.

While the sofregit cooks, make the picada. Place the parsley, almonds, garlic and salt in a mortar. Pound with the pestle in a rocking motion until you have a rough, fragrant paste — not completely smooth, you want texture.

Stream in the olive oil and stir to combine. Set aside.

Nestle the seasoned cod fillets into the sofregit, skin-side up if they have skin. Cover the pan and cook over medium-low heat for 5 to 7 minutes until the cod is opaque and flakes easily when pressed.

Scatter the parsley picada over the cod and sofregit. Cover again and cook for 2 more minutes to let the flavors meld.

Remove from heat and let rest, covered, for 2 minutes. Serve straight from the pan with crusty bread to soak up every drop of that beautiful sofregit.