Cod with Raisins and Pine Nuts

Name: Cod with Raisins and Pine Nuts
Prep time: 45 min
Cook time: 40 min
Total time: 85 min
Yield: 4
Ingredients: Desalted cod 1.3 lbs; Cherry tomatoes 3 cups; Raisins ¼ cup; Pine nuts 1 ½ tbsp; Dry white wine 3.4 oz; Water 3.3 tbsp; Black olives pitted 2.5 oz; Red onions 1; Garlic 1 clove; Parsley 6 tbsp; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

it es br de fr

313

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 313
Carbohydrates g 10
of which sugars g 10
Protein g 36
Fats g 12.6
of which saturated fat g 1.92
Fiber g 2.7
Cholesterol mg 75
Sodium mg 3380

Difficulty: Easy
Prep time: 45 min
Cook time: 40 min
Serving: 4
Cost: Average
Note + the soaking time for the raisins (about 30 min.)

PRESENTATION

Baccalà with raisins and pine nuts? It’s a true favorite in southern Italy—especially Sicily and coastal areas where seafood rules. Really good stuff. This classic baccalà recipe gets its flavor from those iconic Mediterranean ingredients—sweet raisins, tender pine nuts, and a nice briny touch of black olives. You can go for ready-soaked baccalà or, if you’re feeling traditional, soak that salt cod or stockfish for a couple of days. Seriously good.

Now, this extra step? Makes the fish have that special texture and keeps it moist when you mix it into the sauce. And look, once it’s all prepped, the cod is sautéed up with some red onion and garlic, then there’s a splash of white wine. And then? Slow-cooked with cherry tomatoes. These tomatoes break down and make this rich, colorful sauce that’s really really hard to beat.

For folks who love the Italian salt cod dish traditions, this one’s a must at family get-togethers, especially around holidays. In Sicily, they call it cod with raisins and pine nuts, but there are regional twists—you might find some capers or even a hint of chili thrown in. The mix of savory and tangy flavors totally sets it apart from other Mediterranean fish recipes. It’s simple and rustic, with each bite popping with the golden sweetness of dried fruits and that slight crunch of nuts.

Thing is, while people in Rome might say it’s baccalà alla Romana, the roots of this dish are deep in southern kitchens—salt cod is a way of life down there. Paired up with some good bread, this Italian fish stew brings southern Italy right to your table. Mixing those crispy edges of the fish with a sauce full of character. So so good. It’s no wonder traditional Italian seafood dishes like this are loved so much, combining straightforward cooking with bold, unforgettable flavors. **Cannot go wrong.

How to prepare Cod with Raisins and Pine Nuts

To prepare cod with raisins and pine nuts, start by removing the bones from the cod 1. We used pre-soaked cod ready to consume, but if you prefer, you can use salted cod or dried stockfish, making sure to soak them in cold water for a couple of days, changing the water at least 3 times a day to remove the salt (in the case of salted cod) and to rehydrate (in the case of dried stockfish). Finely chop the red onion with a knife or use a food processor if you prefer 2. Wash and cut the cherry tomatoes in half 3 and place them in a bowl. Slice the olives and set them aside.

Soak the raisins in 100 ml (3.4 oz) of white wine 4, let the raisins rehydrate for at least 30 minutes, drain them and set aside both the raisins and the now aromatic wine. Place a pan on the stove and toast the pine nuts 5, stirring frequently to prevent them from burning. Heat two tablespoons of oil 6 and

add the previously chopped onion to brown 7. Crush the garlic clove directly in the pan 8 and sauté over medium heat for at least 10 minutes. Add water to the sauté to prevent it from drying out too much 9.

Place the pieces of cod in the pan 10, salt and pepper. After about five minutes of browning, add a glass of wine and let it evaporate by increasing the heat. Add the raisins 11. Once the wine has evaporated, lower the heat. Add the toasted pine nuts 12,

the cherry tomatoes 13 and cover with a lid 14. Do not stir the cod during cooking, just move the pan to prevent it from falling apart. Finally, add the black olives 15 and continue cooking until the sauce reduces and the cod is well cooked, about 20-25 minutes.

Chop the parsley 16 and add it to the cod to season and flavor the dish 17, adjust the salt and pepper, and serve your cod with raisins and pine nuts hot 18.

Storage

Store the cod with raisins and pine nuts in the refrigerator in an airtight container for no more than two days. Once the dish is finished, you can freeze the cod, making sure to thaw it in the refrigerator.

Raw cod is preserved in salt, so it is not recommended to freeze it after soaking.