Salt Cod and Eggplant Stew with Tomatoes and Basil

If the cod is salt-cured, soak it in cold water for 24-48 hours, changing the water 3-4 times. If pre-soaked, rinse well and cut into 4-centimeter pieces. Set aside.

Wash the eggplant and cut into 2-centimeter cubes. Salt them lightly and let drain in a colander for 15 minutes to draw out bitterness. Pat dry with a clean cloth.

In a wide heavy-bottomed pot or cazuela, heat the olive oil over medium-low heat. Add the garlic and let it sizzle gently until golden, about 2 minutes — do not burn it.

Add the diced yellow onion and cook, stirring occasionally, until soft and translucent, about 8 minutes.

Add the sliced bell pepper and continue cooking until everything is deeply softened and the sofrito is fragrant, another 5 minutes.

Stir in the chopped tomato, crushing them slightly with a wooden spoon. Season with salt and black pepper. Let cook down until the tomatoes break into a thick sauce, about 10 minutes.

Add the dried eggplant cubes to the pot and stir to coat them in the tomato sofrito. Cook for 5 minutes until they begin to soften.

Nestle the cod pieces gently into the stew. Do not stir vigorously — let the fish poach in the tomato broth for 8-10 minutes until opaque and tender.

Remove from heat. Tear the fresh basil leaves and scatter them over the stew. Drizzle with red wine vinegar for that sharp Atlantic bite Aitor insists on.

Let the stew rest for 3 minutes to allow flavors to marry. Serve in deep bowls with crusty white bread to mop up the sauce.