Catalan-style cod. Cod with raisins and pine nuts

How to prepare a cod with raisins and pine nuts . When we talk about fish recipes , especially with cod , the range of proposals is very varied. We will find a multitude of traditional recipes that will be a success in any meal.

The recipe that I propose is fast, simple and delicious. Perfect for any time, from a celebration, a family meal or even to brighten up the tupper of the week. This recipe will surprise you, cod with raisins and pine nuts .

At home we are very fond of cod and we like to prepare it in a thousand different ways. The base or central idea on which I have been inspired to prepare this cod dish is Catalan-style cod . A traditional Catalan dish that rivals cod with sanfaina at Easter.

A stew with a base of fried onion and tomato, potatoes, peas, cod, artichokes and hard-boiled egg. Although our friend Montse, who passed me the recipe, tells me that  Catalan bacallà is usually prepared with a sauce of onion and tomato, raisins, pine nuts and hard-boiled egg. Even spinach is usually added, so they prepare it in their own way in each house.

The most important thing is that we prepare the recipe with a good cod, an essential ingredient to make it extraordinary. You can see that it is a simple recipe where the sweet flavor of raisins and pine nuts, so widely used in the interior of Catalonia, enhances and contrasts with the salty flavor of cod. 

How to desalt the cod. Previous preparation of the cod with raisins and pine nuts

1. To desalinate the cod loins we must first cut them if they are very large. I advise you to read how to desalt cod before starting the recipe . Here you have all the tips so that the recipe comes out of 10 points. Still here is a little summary.
2. Normally the thick loins are the ones used for this type of recipes where we are going to coat and go through the pan. To desalt the cod, the piece of fish must be covered in plenty of water.
3. The thick parts will desalt for 48 hours, with water change approximately every 6 hours.
4. While the fish is desalting, it must remain at a temperature between 6º and 8º C in the refrigerator, since at room temperature it can ferment.

Preparation of cod with raisins and pine nuts

1. We put the raisins to soak in warm water for 30-60 minutes.
2. In a frying pan (without oil) we toss the handful of pine nuts and toast them. When they are golden we remove them and reserve.
3. Peel and chop the onion and garlic. Peel and chop the tomatoes and remove the seeds.
4. In a low saucepan, but with a good base, add a splash of oil and add the onion, one of the garlic cloves and the tomatoes. Let it cook over medium heat, stirring often. Add 2 level teaspoons of sugar.
5. Season the cod loins with salt and pepper. Lightly flour the fish. We put a frying pan with one of the garlic cloves in a good stream of virgin olive oil. We remove as soon as they change color, so we can get a touch of garlic to the cod,
6. In the same pan, seal and brown the cod on both sides. We do not want the cod to be completely fried, but rather give it a prime point. Then we will finish cooking together with the rest of the ingredients. We remove the cod when we see that it begins to brown. We reserve.
7. When the sofrito has cooked well add the cognac and let the alcohol evaporate for about two minutes over medium heat, stirring. We pour the broth and stir. We leave two minutes for the flavors and ingredients to integrate well.
8. Add the cod loins, raisins and pine nuts to the casserole. We move the casserole a little so that the sauces and the cod are well impregnated. We leave three or four minutes cooking over low heat. Do not move the pieces of cod too far to avoid breaking them.
9. We correct the point of salt to taste. We can serve the Catalan-style cod at the moment, very hot or let it rest overnight to get more flavor.

You can see all the photos of the step by step of this Catalan cod recipe in this album. Do not miss any detail so that it comes out perfect.

Tips for a cod with raisins and yummy pine nuts

• In this case, I have opted to buy frozen cod, desalted and in its point of salt. You can find some fantastic loins in most fishmongers in your city. Ask your trusted fishmonger, even saying what the recipe is for, they are real professionals and will give you the best pieces.
• Raisins bring a sweet touch to the recipe, which I love. It reminds me of the Galician cod empanada with raisins , a recipe that excites at home.
• As for the pine nuts, you can replace them with the dried fruit that you like the most. Almonds are also a good alternative. I suggest that if you are going to use this dried fruit, toast them first and chop them before adding them to the stew, because whole they are very large and cumbersome when it comes to clicking and eating.
• When it comes to sautéing the onion, garlic and tomatoes, I have added a few tablespoons of sugar to eliminate the own acidity of the tomatoes. You can crush these ingredients with a little broth and you will be left with a spectacular and incredibly creamy sauce. With all these alternatives and recommendations, we have no choice but to get down to work. I hope you enjoy it.