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Bacalao a la Catalana | Cod with Raisins & Pine Nuts
(0)
30 min
Quick
Knuspr-Küche
Bacalao a la Catalana ist ein traditionsreicher spanischer Klassiker: Zartes Kabeljaufilet wird sanft in einer aromatischen Tomaten-Zwiebelsauce geschmort und mit süßen Rosinen sowie nussig gerösteten Pinienkernen vollendet.
Preparation method
Toast the pine nuts in a dry pan without fat over medium heat until golden brown, then remove and set aside. Soak the raisins in lukewarm water for 10 minutes and then drain.
Pat the cod fillets dry, cut into portions if needed, and season with salt and pepper. Lightly dredge the fillet pieces in flour and gently tap off any excess flour.
Heat half of the olive oil in a large, deep frying pan or braising pan. Sear the floured cod fillets on both sides for 2 to 3 minutes each until a light crust forms, then carefully remove.
Chef's tip
The combination of savory fish, nutty pine nuts, and sweet dried fruit is traditionally Catalan. If you like, you can deglaze the pan with a splash of dry white wine before adding the tomatoes.
Ingredients
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