Here is one of my favorite recipes of all time that my mother makes quite often.
For me it is divine in white even if tradition wants it with tomato sauce.
Giaquinto and Ada Boni in their books describe in detail the traditional recipe but each family has its own version. This is mum’s recipe.

Mum's Baccalà

  • Preparation time: 60 minutes
  • Ingredients for 4 servings
  • Difficulty: Easy recipe

  • Ingredients
  • 4 slices of dried salted cod, desalted
  • 50 gr or 3.5 oz of raisins
  • 20 gr or 1 oz of pine nuts
  • 2 white onions
  • Extra virgin olive oil to taste
  1. Instructions
  2. In a non-stick pan, lightly brown the pine nuts.
  3. In a cup place the raisins in hot water for a few minutes. Drain and squeeze them well.
  4. Slice the onions thinly and in a pot stew them with some oil over a gentle heat.
  5. Remove the onion from the pot and add the pieces of cod. Cook these at a higher heat.
  6. Lower the flame and add the water, the raisins, the pine nuts, and the onion; cover the pan and cook over gentle heat for thirty minutes.

Tips to ensure the success of the dish:

  • Desalting the dried salted cod is a long process. Now everyone sells it already desalted, but if you do not know the supplier, it is better to make sure that it has been well prepared. To desalinate the cod, it must be soaked in fresh water for three days, changing the water often.
  • The onion should be stewed over low heat for at least ten minutes. It must become tender and translucent and not darken.
  • The amount of water to be used is equal to a couple of cups approximately and in any case not more than half the height of the fish.