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Bacalao con Pasas y Piñones (Cod with Raisins and Pine Nuts)

Bacalao con Pasas y Piñones (Cod with Raisins and Pine Nuts) is a traditional Spanish recipe for a dish of fried cod loins served with a blend of fried onion with pine nuts and currants in a tomato base. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Cod with Raisins and Pine Nuts (Bacalao con Pasas y Piñones).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Vegetable RecipesSpain Recipes



Bacalao con Pasas y Piñones (Cod with Raisins and Pine Nuts) a Classic Spanish recipe for a dish of fried cod loins served with a blend of fried onion with pine nuts and currants in a tomato base.

Ingredients:

600g fresh cod loins
250g tinned, crushed, tomatoes
1 onion, chopped
4 tbsp plain flour
1 tbsp sugar
50g pine nuts
100g currants
4 tbsp oil
salt and freshly-ground black pepper, to taste

Method:

Place the raisins in a bowl of warm water to soak. Season the flour. Roll the cod loins in these then heat oil to a depth of 1cm in a pan. Add the cod loins and fry until golden brown all over. Remove the cod from the pan and set aside.

Remove the excess oil from the pan, add the onion and fry for about 4 minutes, or until translucent. Add the crushed tomatoes and the sugar and bring to a boil. Continue cooking for about 10 minutes over low heat.

Drain the soaked raisins and add to the pan along with the pine nuts. Return the cod loins to the pan and season to taste with salt. Continue cooking for 10 minutes more.

Serve immediately.