Traditional Calabrian Cod Recipe
Baccalà alla calabrese is a traditional dish rich in Mediterranean flavors. The fish is cooked with tomatoes, onion, celery, pine nuts, raisins, and black olives, served on crispy bread slices. With a special touch of oregano, this dish offers a culinary journey to the heart of Calabria.
Instructions
- Start by soaking the sultanas in lukewarm water for about 10 minutes, then squeeze them and set aside.
- Prepare the codfish, if necessary, by soaking it for at least 24 hours and changing the water several times. Dry it well and cut it into pieces.
- Heat a drizzle of olive oil in a large pan and sauté the roughly chopped onion together with the celery stalks cut into pieces.
- Once the sauté is golden, add the peeled tomatoes, crushing them slightly with a wooden spoon. Salt to taste and cook for about 15 minutes over moderate heat.
- Add the pieces of codfish to the pan, cover with a lid and let it cook over low heat for another 20 minutes, gently turning the pieces halfway through cooking.
- Add the pine nuts, the previously soaked sultanas, and the pitted black olives to the sauce. Gently stir to avoid breaking the codfish and let everything simmer for another 5 minutes.
- Meanwhile, toast slices of bread that will serve as a crunchy base on which to place the codfish.
Notes
For a special touch, add a sprinkle of fresh or dried oregano before serving the dish; this herb will add a typical rustic note of Calabrian cuisine.