Cod with plums, raisins and pine nuts
- Gluten Free
- Lactose Free
- Energy Kcal 359
- Carbohydrates g 33.5
- of which sugars g 22
- Protein g 28
- Fats g 11.7
- of which saturated fat g 1.84
- Fiber g 5.3
- Cholesterol mg 53
- Sodium mg 2460
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 60 min
- Serving: 4
- Cost: Average
PRESENTATION
Baccalà con prugne, uvetta e pinoli is one of those dishes that really shows off what the Veneto region in Italy does best with salted cod. And listen, in this part of the world, there's a deep respect for baccalà tradizionale. It's got its own spin—like the famous baccalà alla vicentina—or those rustic versions with chickpeas and apple sauce.
The magic? It's all about how the bold, salty flavor of the fish just blends with the sweet and tangy notes of prunes and raisins. This isn't your everyday cod—it's got layers of depth. A rich tomato sauce ties it all together, while a sprinkle of pine nuts gives it that crispy texture. Seriously good. It's traditional yet surprising.
In Veneto, people love serving this with crunchy bread—perfect for soaking up all those moist bits. Can't go wrong with that. Sometimes you want a dish that feels a bit different, and baccalà con prugne really hits the spot. The way the dried fruit mixes with the cod in this ricetta baccalà agrodolce is something else—it's sweet, a little sour, and always full of flavor.
And the raisins? In the baccalà con uvetta style, they lend a tender feel to the sauce. While the baccalà con pinoli adds a touch of crunch. Pretty much perfect. This combo of fruity, golden pine nuts and fish just works. Some might compare it to baccalà alla siciliana—with all those Mediterranean vibes—but the Veneto touch? It's about balance.
If you’re into baccalà con frutta secca or trying baccalà in umido dishes, you'll love this version for sure. It's a main dish people here adore for special meals, yet it's perfect whenever you crave something savory and sweet. It's like bringing a bit of Italy's culinary magic straight to your table. Really, it makes any meal feel different.
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- INGREDIENTS
- Desalted cod 1.5 lbs (700 g) - (already soaked)
- Potatoes 0.7 lb (300 g)
- Shallot 1.8 oz (50 g)
- Garlic 1 clove
- White wine 1.7 oz (50 ml)
- Tomato purée 0.67 cup (150 g)
- Raisins 3 tbsp (30 g)
- Pine nuts 4 tbsp (30 g)
- Dried prunes ½ cup (100 g)
- Olive oil 2 tbsp (30 ml)
- Thyme 2 sprigs
- Parsley 2 sprigs
- Fine salt to taste
- Black pepper to taste
How to prepare Cod with plums, raisins and pine nuts
To prepare the cod with plums, raisins, and pine nuts, wash the raisins and soak them together with the plums for at least 10 minutes in a bowl filled with water 1, then drain them and set aside. In the meantime, take the already-soaked cod fillets and remove the bones with a special tweezers 2; if the cod hasn't been soaked, you'll need to desalinate it by placing it in a bowl full of cold water for a couple of days, taking care to change the water every 6 hours or so. Also chop the thyme leaves 3 and parsley and set aside, they will be used to flavor the dish.
Peel the shallot, chop it finely 4, let it soften over low heat in a saucepan with a drizzle of oil 5 for 8-10 minutes, then add the chopped garlic 6.
Add the cod fillets, chopped thyme, white wine 7 and cook for 5 minutes. Then pour in the tomato puree 8 and mix with a wooden spoon. Season with salt and pepper to your liking and cover with the lid 9, continuing to cook over moderate heat for another 20 minutes.
Peel the potatoes and slice them with a mandoline 10, they should be about 1/16 inch thick, as you cut them place them in a bowl with cold water to prevent them from browning; then add them to the cod and cook for another 30 minutes 11. Meanwhile, in a separate pan, toast the pine nuts 12.
Cut the plums in half to remove the pit 13 and then slice them 14, after which add them to the cod with the raisins 15
the plums 16 and the chopped herbs 17; continue cooking for another 5 minutes. Finally, plate the dish and garnish the cod with the toasted pine nuts 18.