Codfish alla Ghiotta Messinese: Traditional Sicilian Recipe
For some months I have rediscovered the pleasure of bringing codfish to the table, that is, the gray Nordic cod preserved by salting (not to be confused with stockfish, dried without salt).
In Veneto, it is true, even stockfish traditionally takes the name of cod (as in the famous Baccalà alla Vicentina), but I live in Sicily. After the success of the cod salad, today I propose a dish from the Messina tradition, now also adopted in Catania: the Codfish “alla ghiotta” or Codfish “a ghiotta”.
A Second Course with Mediterranean Flavors
It is a fish main course featuring codfish, enriched with ingredients that evoke the flavors and aromas of my land: capers, olives, sultanas, and pine nuts. A dish of our maritime tradition succulent, enriched by a delicious sauce that will keep the fish tender and juicy. It’s perfect for an irresistible dip with slices of toasted bread or croutons, and also ideal as a condiment for your first fish courses.
Perfect for Christmas and All Year Round
Traditionally in Sicily, we are used to preparing codfish alla ghiotta for Christmas holidays, but it’s a versatile solution all year round, especially when fresh fish is not available at the market.
Every family naturally has its version: here’s my recipe for codfish alla ghiotta!
CURIOSITY: Did you know that in Lisbon, where Codfish is the national dish, they boast of knowing how to cook it in 365 different ways, one for each day of the year?
If you have a passion for fish-based recipes, try these fun and scenic ideas to enrich your tables for special occasions:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Christmas, New Year
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 2.2 lbs desalted codfish (and soaked*)
- 1.3 lbs potatoes
- 1 golden onion
- 17.6 oz tomato sauce (cherry tomato)
- 1.4 oz salted capers
- 1.8 oz pine nuts
- 1.4 oz raisins
- 1.1 oz black olives
- 1.1 oz green olives
- 1 bunch chopped parsley
- A few leaves mint
- 4 tablespoons extra virgin olive oil
- to taste salt
- to taste chili pepper
Tools
- Paper towels
- 1 Knife
- 1 Pan
- 1 Lid
- 1 Cutting board
- 1 Ladle
Steps
To prepare the codfish alla ghiotta, first rinse the fish one last time after soaking and, without removing the skin, dab it with kitchen paper.
Once dried, divide it into slices with the help of a suitable knife.
Wash and peel the potatoes, then cut them into cubes; also clean the onion and slice it thinly.
In a large non-stick pan, heat the oil with the chopped onion and sauté over high heat for a couple of minutes.
Add the potatoes and let them flavor for a few more minutes, then pour about 4 ladles of hot water, cover with the lid and cook over medium heat for about 10′, or until they are soft.
Pour the tomato sauce, cover again with the lid and let simmer over low heat for another 8′-10′, stirring occasionally.
After this time, add the codfish slices and let them flavor well until the tomato sauce has fully covered them.
After a couple of minutes, add the capers previously desalted, the pine nuts, the raisins, and the pitted olives left whole. Cover one last time with the lid and continue cooking for another 8′-10′, always over low heat. Adjust the salt (without exaggerating, taste first), sprinkle with chili pepper to taste, then turn off and season with plenty of chopped parsley and a few leaves of mint.
Serve hot with a generous drizzle of oil and more coarsely chopped parsley.
And voilà… the codfish alla ghiotta is ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
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Storage
👉Codfish alla ghiotta can be stored in the refrigerator for 2-3 days, inside an airtight container, preferably glass.
👉Codfish alla ghiotta can be stored in the refrigerator for 2-3 days, inside an airtight container, preferably glass.
Tips, notes, variations, and suggestions
🟣*If you didn’t buy already desalted cod, there are extra steps to take before proceeding with the recipe preparation.
Wash it well under running water to remove all the salt, then put it in a large bowl and soak it in very cold water, for about 3 days, changing the water twice a day. It is advisable to keep the bowl in the fridge or add ice cubes to prevent bacterial growth, especially in summer. It is also good to know that these indications can obviously vary depending on the size and thickness of the fillets. After the soaking time, the cod will be well softened and desalted, so it will be enough to rinse it under running water and pat it with kitchen paper. Now it will be ready to be cooked.
FAQ (Questions and Answers)
Can I prepare this recipe without adding raisins?
Some variants of this recipe do not include the use of raisins, which however gives a tastier and more complete flavor to the dish. After all, there are those who absolutely cannot stand raisins and inevitably discard them, so the choice entirely depends on personal taste.
Should raisins be washed and soaked first?
Raisins should be washed. In fact, being a processed food, it has gone through phases of drying and preservation. Subsequently, it has been transported and only in the end packaged. As often indicated on the packaging, washing is mandatory. In this recipe, however, soaking is not necessary because it will gradually hydrate within the sauce.
