Baccalà with Raisins, Pine Nuts, and Cherry Tomatoes

Baccalà with Raisins and Pine Nuts
Category: Main Course
Servings: 4

This Baccalà with Raisins and Pine Nuts recipe brings together the deep, savory flavors of salt cod with the sweetness of raisins and the richness of pine nuts, creating a delightful and balanced dish that is sure to impress. Perfect for special occasions or family dinners, this Italian-inspired recipe blends traditional ingredients with a modern touch.

Ingredients

Nutritional Information (Per Serving)

Instructions

1. Prepare the Baccalà
   Begin by preparing the baccalà. If you are using desalted baccalà, make sure it is ready to be cooked. If you are using salted baccalà or dried stockfish (stoccafisso), soak it in cold water for at least two days, changing the water three times a day to remove the salt and rehydrate the fish.

2. Prepare the Vegetables and Fruit
   Peel and finely chop the red onion. You can either do this by hand with a knife or use a food processor for a finer result. Wash the cherry tomatoes and cut them in half. Set them aside for later use.

3. Rehydrate the Raisins
   Place the raisins in a small bowl and cover them with 100ml of dry white wine. Let the raisins soak for at least 30 minutes so that they absorb the flavors of the wine and soften. Once ready, drain the raisins and reserve both the raisins and the wine for later use.

4. Toast the Pine Nuts
   In a dry skillet over medium heat, toast the pine nuts until golden brown. Stir occasionally to prevent burning. Once toasted, remove them from the skillet and set aside.

5. Sauté the Aromatics
   In the same skillet, add a splash of extra virgin olive oil and heat over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes. While the onion is cooking, crush the garlic clove with the side of a knife and add it to the skillet, allowing it to infuse the oil with its aroma.

6. Cook the Baccalà
   Add the pieces of baccalà to the skillet, ensuring the skin side is down. Season with salt and pepper to taste. Allow the fish to cook for about 5 minutes, letting it brown lightly on the outside.

7. Deglaze with Wine
   Once the baccalà is lightly browned, pour in the wine that you had set aside earlier. Increase the heat to medium-high and allow the wine to reduce, simmering for a couple of minutes, and letting the alcohol cook off. This will add a rich depth of flavor to the dish.

8. Add the Raisins and Pine Nuts
   After the wine has reduced, lower the heat and add the raisins that you had soaked earlier. Stir gently, ensuring that the raisins are distributed evenly. Add the toasted pine nuts to the skillet, giving the dish a crunchy texture that complements the soft fish and sweet raisins.

9. Add the Cherry Tomatoes
   Gently stir in the halved cherry tomatoes. Be careful not to break the fish. You can gently move the pan instead of stirring to ensure everything is evenly coated with the cooking liquid and flavors. Allow the tomatoes to cook for 5-6 minutes, until softened but still holding their shape.

10. Finish with Olives and Parsley
    Add the black olives to the skillet, letting them heat through. Chop the fresh parsley and sprinkle it over the dish for a fresh, aromatic finish. Taste the dish and adjust the seasoning with salt and pepper as needed.

11. Serve
    Serve the Baccalà with Raisins and Pine Nuts hot, garnished with extra parsley if desired. The flavors are wonderfully complex, with the savory baccalà, the sweetness from the raisins, and the nuttiness of the pine nuts coming together in perfect harmony. Pair it with a crisp white wine and enjoy a taste of Italy at home!

This Baccalà with Raisins and Pine Nuts dish is both traditional and innovative, offering a unique combination of flavors that will transport you straight to the Mediterranean. Whether served for a festive holiday meal or a simple weeknight dinner, it’s sure to become a favorite.