How to make Roasted Cod with Raisins and Pine Nuts
Some recipes are more than just food. They carry memories, traditions, and the warmth of home. This cod dish is one of them. I grew up watching my mother prepare it, and from the very first bite, it became one of my childhood favourites.
What makes it so special is the cod's delicate saltiness, the raisins' natural sweetness, and the crunch of pine nuts coming together in perfect harmony, creating an irresistible dish.
It wasn’t until years later that I realized my mother had unknowingly reinvented a classic Bacalao a la Catalana. After trying the original, she made it her own, adding her unique touch and turning it into the version I know and love today.
This week, I want to take you on a journey through the fascinating history of cod, share this delicious recipe, and give you some tips on how to make the most of this timeless ingredient.
What is Salted Cod?
Salted cod is a traditional preservation method in which cod is cured with salt. This process dehydrates the fish, intensifies its flavour, and gives it a firm texture, allowing it to last for a long time without refrigeration.
Salted cod is a key ingredient in countless Spanish recipes, and I love using it.
Although its origins lie in the cold waters of the North Atlantic, its popularity grew over the centuries thanks to trade between Spain and Portugal and its incredible ability to be preserved.
The Journey of Cod to Spain
It is said that the first to dry cod were the Vikings of Norway when the exiled Thorwald and his rebellious son, Erik the Red, travelled to Iceland, Greenland, and Canada in the 10th century. From their expeditions, we inherited cured cod, as they needed a way to survive. They preserved the fish in the freezing air until it lost four-fifths of its weight, turning it into something edible but as hard as wood, which they would break with their axes and chew on for hours.
This practice quickly took hold in Norway and Iceland, where they built cod drying stations to sell it to the rest of Europe. Soon, it reached the Basque Country, where salt was introduced into the preservation process, influenced by Mediterranean techniques used for curing meat.
The longer it was preserved, the easier it was to trade in inland regions. Basque fishermen found cod to be a goldmine, and although they never revealed where they caught it—since they were not seen fishing in northern seas—centuries later, it was discovered that they crossed the Atlantic to the mouth of the Saint Lawrence River (North America).
Another characteristic that made cod ideal for salting was its lower fat content compared to other fish. Even today, this distinction remains: Atlantic-caught cod is considered the best in the world, while farm-raised cod is less suitable for this preservation technique.
However, its real boom came with the expansion of the Spanish Empire and Christian fasting rules, which prohibited meat consumption on certain days. This made cod a key ingredient in many traditional recipes, from Bacalao al Pil-Pil in the Basque Country to Bacalao a la Vizcaína, cod fritters, Malagueña Salad, or Vigilia Cod and chickpeas Stew.
Cod Salad
Today, cod is sold in various cuts, with the loins and belly being the most well-known. However, tails, heads (including cocochas, "cheeks"), and even cod tongues, roe, liver, and swim bladder (known as "Pajarito") are used in high-end gastronomy. Not to mention the famous cod liver oil, which was used in the 19th century to treat rickets and later valued for its high vitamin A and D content.
Roasted Cod with Raisins and Pine Nuts Recipe
- Prep Time: 20 minutes (excluding soaking time)
- Cooking Time: 30 minutes
- Total Time: 50 minutes
Ingredients for 4 people
- 2 salted cod loins (about 500 g / 1.1 lbs)
- 3 fresh onions, finely chopped
- 50 g / 1.75 oz / about ⅓ cup raisins
- 100 g / 3.5 oz / about ⅔ cup pine nuts
- 150 ml / 5 fl oz / ⅔ cup white wine
- 150 ml / 5 fl oz / ⅔ cup water or fish broth
- Flour for coating
- Extra virgin olive oil
Method
- Desalt the Cod by soaking the salted cod in cold water for 16 to 32 hours, depending on its thickness. Change the water every 6 to 8 hours and taste it occasionally. It's ready when the water is almost salt-free and the cod has doubled in size.
- Make sure the fish is completely bone-free before proceeding with the recipe.
- Coating and Frying. Lightly coat the cod loins in flour and fry them in a pan with extra virgin olive oil over medium heat until golden brown. Remove and set aside.
- Remove excess oil from the pan, then sauté the finely chopped onions over low heat until they caramelize.
- Add the pre-soaked raisins and stir well to blend the flavours, then add the toasted pine nuts.
- Deglaze with Wine by pouring in the white wine and let it reduce for a few minutes.
- Add the water or broth and return the cod loins to the pan. Transfer to a preheated oven at 200°C (392°F) and bake for 7 to 10 minutes.
Watch the video recipe
The dish is now ready to serve! Bring the pot directly to the table for a rustic presentation, or plate the portions individually for a more modern look.
I hope you enjoy this delicious recipe!
