Arracanato Cod

Name: Arracanato Cod
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: Desalted cod 1.8 lbs; Stale bread (only crumb) 2 ½ cups; Garlic 1 clove; Pine nuts 2 tbsp; Lemon juice 1; Raisins 3 tbsp; Oregano to taste; Breadcrumbs 1 spoonful; Extra virgin olive oil to taste

it es de fr br

419

Calories per serving

Lactose Free

Energy Kcal 419
Carbohydrates g 32.2
of which sugars g 6.3
Protein g 48.2
Fats g 10.8
of which saturated fat g 1.69
Fiber g 1.8
Cholesterol mg 100
Sodium mg 4751

Difficulty: Easy
Prep time: 10 min
Cook time: 35 min
Serving: 4
Cost: Low

PRESENTATION

Baked salt cod, known as baccalà arracanato in Molise, is one of those dishes that just feels like family, you know? And especially during the holidays or big Sunday meals—it's really special. It’s a salt cod recipe that’s got a ton of history in every bite. Really. You’ll find grandparents reminiscing, sharing how they used to prepare this tender fish right in the fireplace, using a special pot. Super old-school. Generations have done it this way in the hills of Molise.

Now, what makes this traditional salt cod dish stand out is the breading—such a game-changer. It’s a mix of soft bread, oregano, pine nuts, and sweet raisins. And when it bakes, the flavors just blend beautifully. Seriously good. This combination adds a tasty layer of taste to the moist cod fillet. It’s rich without being too much, and the aroma? It fills the kitchen, drawing everyone in. Like, everyone can't wait for it to come out of the oven.

Each family in Molise might have their own twist on baked bacalhau—more oregano here, more pine nuts there—but it stays simple. That simplicity makes it warm and nostalgic. The crust turns golden and slightly crispy. And each bite? Comforting. Flavorful. Like you can taste the care put into it. Rich yet unfussy. Which is great. It fits right in with other rustic foods from the region.

It's different from Portuguese salt cod or other Mediterranean fish dishes, mainly because of the unique breading and the slow baking method. As you dig in, you can almost picture fireplaces, hear stories being told—baked salt cod from Molise isn’t just a meal. It's like a warm memory wrapped up in a delicious dish.

Each mouthful is a reminder of how something as simple as salted cod fish can transform into a meal that brings everyone together. It captures the spirit of Molise and the bonds of family. Really, it’s this sense of tradition and togetherness that makes every forkful a celebration of heritage and home.

How to prepare Arracanato Cod

To prepare arracanato cod, soak the raisins in cold water after rinsing them 1. Then take the already desalted cod, rinse it carefully under running water, pat dry with paper towels, then cut it into pieces 2 and proceed to the seasoning: Crumble the stale bread into small pieces, gather it in a bowl with the pine nuts 3

the previously soaked and then squeezed raisins 4, the oregano 5, grated garlic 6,

a good drizzle of oil 7 and a bit of salt to taste 8. Mix well with a spoon to blend the flavors. On the bottom of the baking dish, squeeze the juice of a lemon 9

and also add about two tablespoons of water 10. Place the cod pieces 11 and season them with the previously prepared breadcrumb mixture 12,

sprinkle with some breadcrumbs 13 and a drizzle of oil 14. Bake in a static oven at 350°F for about 35 minutes. Once ready, take out your arracanato cod 15 and enjoy it while still hot!