Cod with raisins and pine nuts. Cod with raisins and pine nuts.

Bacallà amb Panses i Pinyons


Recipe name
Bacallà amb Panses i Pinyons
Winter, Spring

Cod is associated with Lent and Easter. Dishes like this cod with raisins and pine nuts, and sometimes with hard boiled eggs and raisons or spinach, are made all over Catalonia. It is absolutely essential to use top-quality cod for this dish to be at its best. Some people add a spoonful of red pepper to the fried onion and garlic mixture, or a little white wine.

Ingredients for 4 people
1 kg de-salted cod cheeks, 2 onions, 3 tomatoes, extra virgin olive oil, 60 g raisins, 60 g pine nuts, 1 slice of bread, 50 g roasted almonds, 3 garlic cloves, few sprigs parsley, salt, water

Heat some oil in a pan. Fry the slice of bread and set aside. Cut the cod into four pieces, dip in flour and fry until golden. Set aside. In the same pan, add a little olive oil and gently fry some finely chopped onion until soft. Halfway through cooking, add the tomato and cook until thick. When it is well cooked, add the raisins soaked in water, the pine nuts and a couple of spoonfuls of water. Cook for five minutes. Return the cod to the mixture and continue cooking for ten more minutes. Meanwhile, prepare the picada of chopped almonds, parsley and the slice of fried bread. Deglaze well and add to the pan. Check seasoning. Move the pan, cook for two more minutes and turn off the heat. Allow to stand for two minutes and serve.