How to make Roasted Cod with Raisins and Pine Nuts

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

1. 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.
2. Make sure the fish is completely bone-free before proceeding with the recipe.

1. 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.

1. Remove excess oil from the pan, then sauté the finely chopped onions over low heat until they caramelize.
2. Add the pre-soaked raisins and stir well to blend the flavours, then add the toasted pine nuts.

1. Deglaze with Wine by pouring in the white wine and let it reduce for a few minutes.
2. 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!