The Messina-style salt cod is an easy and simple recipe, very tasty and prepared with raisins, pine nuts, and a deliciously creamy sauce!
I bought the already desalted cod to save time and effort, which I think is a winning move especially for someone like me who is not specialized in fish recipes.
Salt cod is salted cod and, according to an Italian ministerial decree, the word baccalà refers to gray northern cod and should not be confused with white northern cod.
However, to be clear, in Veneto, stockfish is called baccalà, see baccalà alla Vicentina prepared precisely with stockfish.
I read that salted cod must be desalted for a few days by changing the water and also paying attention to the surrounding temperature… so I was clever to get around the obstacle and buy it ready to cook!
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I have opened a recipe channel open to everyone and free on WhatsApp with no notifications and no sound, where you can subscribe by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you will be able to read one sweet and one savory recipe!
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I’ll leave you with other recipes themed around salt cod and cod and I invite you to try salt cod mousse which is five-star restaurant quality!!!!!!!!!!!!!! BOOOMMMM 😊
- Difficulty: Very easy
- Cost: Medium
- Rest time: 5 Minutes
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for MESSINA-STYLE SALT COD RECIPE
- 1.76 lbs desalted salt cod
- 1 lemon
- 0.71 oz sultana raisins
- 0.71 oz pine nuts
- 2.82 oz black olives (I used the Greek Kalamata ones I had at home)
- 1 clove garlic
- to taste extra virgin olive oil
- to taste thyme (I had it dried)
- to taste bay leaf
- to taste salt
- to taste pepper
- to taste flour 00
Tools for MESSINA-STYLE SALT COD RECIPE
- Knives
- Dishes
- Cutting Boards
- Wok
- Pliers
FOR THE PREPARATION OF THE MESSINA-STYLE SALT COD RECIPE
First, in a cup, I put the raisins to rehydrate and toast the pine nuts for a few minutes in a pan with just a little EVO oil and then set them aside.
Then I slice the salt cod, dry it, and coat it in flour, removing the excess.
In a large pan, I put 3/4 tablespoons of extra virgin olive oil with the garlic clove and, as it turns golden, I place the salt cod with thyme and the bay leaf in the pan, allowing the fish to brown well on both sides.
I drizzle the desalted salt cod with lemon juice, then cover and continue cooking over moderate heat for another 7/8 minutes, adjusting salt and pepper.
A few minutes before turning off the flame under the salt cod, I add the softened raisins, black olives, and toasted pine nuts; after just mixing everything, I can plate it up for tasting.
The lemon and thyme-scented sauce is delicious, and I finished a whole mantuan bun by soaking it up!!!!!!!!!
Easy, appetizing, and even quick recipe!
Enjoy your meal! Annalisa
I suggest adding a side of potatoes maybe…
POTATO CAKE read here → https://blog.giallozafferano.it/asilannablu/torta-di-patate/
SOURCE Easy with Taste March 2024
