Salt cod with a tomato, pine nut and sultana sauce, served on potato slices

Chef

Massimo Riccioli

Serves

4

This is an elegant Sicilian-inspired dish featuring salt cod in a tomato sauce with nuts and sultanas. The cuisine of Sicily often reflects its history, and the use of some ingredients can be traced back to the 10^th and 11^th centuries when Arabs brought spices and nuts to the island and introduced the sweetness of dried fruit with savoury dishes.

Ingredients

1kg salt cod, pre-soaked and ready for use

300g tomato passata (pureed, strained tomatoes)
2 while onions, chopped

1 tbsp pine nuts
1 tbsp sultanas (golden raisins)

4 large potatoes

2 tbsp fresh mint leaves, chopped
a sprig of rosemary
2 cloves of garlic, crushed
3 tbsp extra virgin olive oil

Directions

Step 1

Preheat the oven to 180°C.

Step 2

Sauté the chopped onion and garlic gently in 1 tablespoon of extra virgin olive oil in a large, deep-frying pan; when softened and turning golden, add the cod fillets and cook for a couple of minutes browning the cod well. Add the tomato passata, pine nuts, raisins, mint and cook for another 10 minutes.

Step 3

In the meantime, put the potatoes cut into thin slices to roast for 12 minutes with a drizzle of extra virgin olive oil and the sprig of rosemary, left whole.Serve the salt cod on a bed of roasted potatoes