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Arancini with cod and olives

26/11/2023

Arancini with cod and olives are a tasty variant of the classic Sicilian arancino, with a filling that combines the robust flavor of cod with the saltiness of olives. Here’s how to make them.

Ingredients

  • 300 g of risotto rice (such as Arborio or Carnaroli)
  • 1-liter of vegetable broth
  • 1 small onion, finely chopped
  • 50 g of butter
  • 100 g of grated Parmesan cheese
  • Saffron, as needed
  • 200 g of cod already soaked and stripped of skin and bones
  • 50 g of pitted and chopped green olives
  • 2 eggs
  • Breadcrumbs, as needed
  • Flour, as needed
  • Seed oil for frying
  • Salt and pepper, as needed

Preparation

  1. Prepare the basic risotto. Heat the broth in a small pot. In a saucepan, sauté the chopped onion in butter until it becomes transparent, then add the rice and lightly toast it. Start adding the hot broth little by little, allowing the rice to absorb it before adding more. Midway through cooking, add the saffron to color the risotto. Continue cooking until the rice is al dente. Remove from the heat, stir in the grated Parmesan cheese, adjust for salt and pepper, and let it cool.

  2. While the risotto is cooling, cook the already soaked cod in lightly salted water until soft. Drain and let cool. Then, using a fork, shred the fish to get small “crumbs” of cod.

  3. In a bowl, mix the shredded cod with the chopped green olives. If you wish, you can also add some chopped parsley for a touch of freshness.

  4. Once the risotto has cooled, take a portion of rice, flatten it slightly on your hand, and place some of the cod and olive filling in the center. Close the rice around the filling, forming a ball or the typical oval shape of the arancini.

  5. Coat each arancino first in flour, then in beaten egg, and finally in breadcrumbs, making sure they are well covered.

  6. In a skillet, heat plenty of seed oil and fry the arancini until they are golden and crispy.

  7. Drain the arancini on paper towels to remove excess oil and serve them hot.

Curiosity

The word “arancino” comes from the shape and color of these delicious fried snacks that resemble small oranges. In some areas of Sicily, they are referred to as “arancina” based on the gender attributed to this delicacy. The variation with cod is a fusion of Sicilian tradition with the salted fish commonly used in Southern Italy.