Baccalà – Italian Baked Cod – Arracanato is a traditional Italian fish dish inspired by the cuisine of Molise. In this version, tender white fish is topped with a rustic mixture of bread, walnuts, raisins, garlic and parsley, then baked with Mutti Cherry Tomatoes. Their naturally sweet, intense tomato flavour complements the delicate fish and the richness of the crunchy topping, creating a delicious balance of savoury and gently sweet notes.
4 people
1
Cut the fish into four portions. Season with salt and coarsely grated pepper. Transfer the fish into an ovenproof dish or a cast iron pan.
2
Soak the raisins in wine for 5—10 minutes. Put the slices of bread, walnuts and garlic cloves into a food processor and blend into a coarse mixture. Add the wine-soaked raisins and give the mixture a couple more spins in the food processor. Pour the mixture into a bowl and add olive oil.
3
Cover the fish with the mixture. Add the tin of Mutti cherry tomatoes.
4
Bake in an oven on 225 degrees for approximately 20 minutes.
5
Serve with rice or barley.
Baccalà is the Italian name for cod that has been preserved in salt. Before cooking, it is usually soaked in water to remove the excess salt and rehydrate the fish. Baccalà is widely used in traditional Italian cuisine, with different regional recipes served throughout the country, particularly during festive periods.
Cherry tomatoes pair beautifully with baked cod because their natural sweetness and gentle acidity complement the flavour of the fish. As they cook, they soften and release their juices, helping to create a light tomato sauce around the fish while keeping the dish fresh and flavourful.
Baccalà arracanato works particularly well with rice or potatoes. Serve it with roasted potatoes for a crisp, golden side, or with simple boiled potatoes to absorb the tomato juices and flavours from the fish. A green salad or seasonal vegetables can also make a fresh accompaniment.
