Baccalà Arracanato (Baked Salt Cod with Breadcrumbs)
Ingredients
600 g (approx. 1.3 lbs) desalted/soaked salt cod
250 g (approx. 9 oz) cherry tomatoes
80 g (approx. 3 oz) olives
30 g (approx. 1 oz) stale bread
150 ml (approx. 2/3 cup) white wine
20 g (approx. 0.7 oz) walnuts
2 tablespoons raisins
1 clove garlic
2 tablespoons chopped fresh parsley
Extra virgin olive oil, as needed
Salt, to taste
Black pepper, to taste
Instructions
Cut the cherry tomatoes in half and place them in a bowl. Season with salt, black pepper, and a drizzle of olive oil, then let them rest.
Soak the raisins in warm water until softened.
Remove any bones and skin from the salt cod, then cut it into large chunks.
In a food processor, blend the stale bread with the parsley, walnuts, a pinch of salt, black pepper, and 2 tablespoons of olive oil. If desired, you can also blend the garlic clove together with this mixture.
Preheat the oven to 180°C (350°F) and grease a high-sided baking dish with olive oil.
Arrange the fish in the center of the baking dish and season lightly with salt.
Scatter the cherry tomatoes around the fish.
Drain and squeeze the excess water from the raisins, then add them to the dish along with the olives, and pour in the white wine.
Evenly sprinkle the seasoned breadcrumb and walnut mixture over the top.
Drizzle with a little olive oil and place in the preheated oven.
Bake for 30 to 40 minutes. Serve hot, straight out of the oven.
