Baccalà with Prunes, Raisins, and Pine Nuts
Category: Main Courses
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Salted cod (baccalà) | 700g |
| Potatoes | 300g |
| Shallot | 50g |
| Garlic | 1 clove |
| White wine | 50ml |
| Tomato passata (sauce) | 150g |
| Raisins | 30g |
| Pine nuts | 30g |
| Dried prunes | 100g |
| Olive oil | 30ml |
| Thyme | 2 sprigs |
| Parsley | 2 sprigs |
| Salt | to taste |
| Black pepper | to taste |
Instructions
- Begin by soaking the raisins and dried prunes in a bowl of warm water for at least 10 minutes to plump them up.
- Peel and finely chop the shallot. In a large pan, heat a little olive oil and sauté the shallot over low heat until soft and translucent.
- Add the salted cod fillets (make sure they are properly desalted), fresh thyme (chopped), and pour in the white wine. Let it simmer over moderate heat for about 20 minutes, allowing the cod to absorb the wine’s fragrance and soften.
- While the cod is cooking, peel the potatoes and slice them thinly using a mandolin (about 2-3 mm thick). To prevent them from browning, place them in a bowl of cold water as you slice them.
- After the initial 20 minutes of cooking the cod, add the sliced potatoes to the pan with the fish. Cover and let it cook for another 30 minutes, stirring occasionally to ensure even cooking.
- In a separate pan, lightly toast the pine nuts over medium heat until golden and fragrant. Set aside.
- Once the cod and potatoes are nearly cooked, cut the prunes in half and remove the pits. Add them to the pan with the cod along with the soaked raisins, stirring to incorporate.
- Add the tomato passata to the pan, mixing it with the other ingredients. Season with salt and black pepper to taste. Let everything cook together for a few more minutes, allowing the flavors to meld.
- Just before serving, sprinkle the toasted pine nuts over the dish and garnish with freshly chopped parsley and thyme. This adds a lovely crunch and herbal aroma to the dish.
Serving Tips:
Serve the Baccalà with Prunes, Raisins, and Pine Nuts over a bed of lightly sautéed greens or with crusty bread to soak up the rich, flavorful sauce. Enjoy this hearty yet elegant dish that combines the savory taste of cod with the sweetness of dried fruits and the crunch of pine nuts.
This recipe is a perfect fusion of savory and sweet flavors, with a subtle Mediterranean influence. The gentle cooking technique allows the cod to retain its tenderness, while the addition of prunes, raisins, and pine nuts brings a unique texture and sweetness, creating a well-rounded dish that will surely become a favorite on any dinner table.
