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Codfish with Prunes, Raisins, and Pine Nuts

17/11/2023

Codfish with prunes, raisins, and pine nuts is a dish that combines sweet and salty flavors for a surprising result on the palate. Since it is a dish that slightly deviates from Italian tradition, allow me to suggest some Italian touches to enhance it further.

Ingredients

  • 600 g of already soaked codfish
  • 100 g of dried prunes
  • 50 g of raisins
  • 50 g of pine nuts
  • 1 onion
  • 2 cloves of garlic
  • 1 glass of white wine
  • Flour, as needed
  • Extra virgin olive oil q.s.
  • Salt and pepper q.s.
  • Fish or vegetable broth q.s.

Preparation

  1. Start by soaking the dried prunes and raisins in warm water for about 30 minutes, to rehydrate them and remove any impurities.

  2. While the dried fruits are soaking, cut the cod into equal-sized pieces, then dry them and lightly flour them.

  3. In a large skillet, heat the olive oil and add the pieces of cod. Let them brown for a few minutes on each side. Once browned, remove the cod and set aside.

  4. In the same skillet, add the chopped onion and crushed garlic. Sauté until they become translucent.

  5. Add the drained prunes and raisins, and the pine nuts to the skillet with the onion and garlic and sauté for a couple of minutes.

  6. Deglaze with white wine and let the alcohol evaporate.

  7. Put the cod back in the skillet with the sautéed onion, prunes, raisins, and pine nuts. Add fish or vegetable broth to slightly cover the ingredients.

  8. Cook on medium-low heat for about 20-30 minutes, until the cod is tender and the sauce has reduced slightly. Taste and, if necessary, adjust with salt and pepper.

  9. Serve the cod hot, accompanied by crunchy bread or polenta, if you like.

Curiosity

This dish is an example of how Italian cuisine can marry the influence of other culinary cultures, in this case, with a sweet-salty combination typical of some Nordic and Eastern European cuisines. Pine nuts add a crunchiness and a flavor that is typically Mediterranean, while the use of white wine to deglaze is a widespread custom in Italian cooking, used to enhance the flavor of dishes and to add a degree of acidity that balances the sweetness of the prunes and raisins.

Codfish with Prunes, Raisins, and Pine Nuts