Baccalà Arracanato: The Molise Baked Cod Recipe with Breadcrumbs and Raisins

Dreaming of bringing a dish to the table that smells of tradition, a fish main course that conquers everyone with its richness and unique flavor, just like Molise's Baccalà Arracanato? Imagine the joyful expressions of your guests when they taste that golden crust, beneath which lies tender and juicy cod, enriched by the sweetness of raisins and the crunchiness of walnuts. A true embrace of flavors that tastes of home and celebration.

Perhaps you've tried other recipes and ended up with dry, bland cod or breadcrumbs that didn't bind well, turning such a noble ingredient into a disappointment. The fear of ruining such an important dish is real, and the thought of wasting time and money holds you back from trying again. Finding 'the real' recipe, the one that guarantees success, seems like a daunting task.

Fear not, my friend. Here you won't just find a list of ingredients, but a complete guide, full of precious tips and grandma's tricks, to prepare a baked Baccalà Arracanato so good and succulent that it will become your signature dish. I will guide you step by step, dispelling every doubt and guaranteeing an impeccable result. Success is assured, word from a 'guardian' of Italian cuisine!

Smart Ingredients: The Choice That Makes the Difference

For a Baccalà Arracanato that truly makes a difference, the choice of ingredients is the first, fundamental step. It's not just about 'what' to use, but 'how' to choose and prepare them.

• The Cod: The Undisputed Protagonist. Always choose excellent quality cod, preferably already soaked and desalted. If you buy it salted, remember that the desalting process is crucial and takes time (at least 3 days, changing the water every 8 hours). Well-desalted cod will have a balanced, not excessively salty flavor, and a tender texture. Ask your trusted fishmonger for a thick cut, ideal for baking, which will retain moisture better.
• The Breadcrumbs: The Secret to the Crust. Forget breadcrumbs! For arracanato, true tradition calls for stale breadcrumbs, but not rock-hard dry. The ideal is homemade bread a few days old, which is still soft inside. You'll need to crumble it finely or coarsely blend it. It's what will create that wonderful golden crust and absorb the flavors.
• The Raisins: The Unexpected Sweetness. Choose good quality raisins, preferably the dark, juicier kind. Before using them, it's essential to rehydrate them. Place them in a small bowl with warm water (or, for an extra touch, with a little dry white wine or Marsala) for at least 15-20 minutes. This will make them soft and allow them to release their sweetness best, creating a sublime contrast with the cod's savoriness.
• The Walnuts (or Pine Nuts): The Crunchy Note. Coarsely chopped shelled walnuts add a pleasant crunch and a toasted flavor that pairs divinely. If you prefer, you can also use pine nuts. A little trick: lightly toast them in a pan for a few minutes before adding them to the mixture; their aroma will intensify significantly!
• Garlic, Fresh Parsley, and Extra Virgin Olive Oil: The Aromatic Heart. Don't skimp on the quality of these ingredients. Fresh garlic, finely chopped, and parsley, freshly picked and chopped, will provide freshness and aroma. Good quality EVO oil is the binder that envelops all the flavors, making the dish soft and tasty.

The 3 Mistakes Not to Make with Baccalà Arracanato (and How to Avoid Them)

Even the most experienced cooks can fall into small errors that compromise the final result. But don't worry, I'm here to reveal the most common pitfalls and how to avoid them, guaranteeing you a perfect Baccalà Arracanato.

1. Not Desalting the Cod Correctly: The Original Sin. This is the most serious mistake. Overly salty cod will ruin the entire dish, making it inedible. If you buy it salted, be meticulous in the desalting process: change the water every 8 hours for at least 3 days, keeping it in the refrigerator. A trick to check? Cut a small piece from the center of the fillet and taste it raw. If it's still too salty, continue soaking. Better one more day than a ruined dish!
2. Wrong or Poorly Prepared Breadcrumbs: Goodbye Crust! Using dry breadcrumbs or too fine crumbs will not give you the desired consistency. The breadcrumbs must be fresh, coarsely crumbled, so they can absorb liquids and create that wonderful crust. Don't squeeze them too much if you moisten them; they should remain soft and moist enough to bind well and not dry out during cooking.
3. Excessive Cooking: Rubbery and Dry Cod. Cod is a delicate fish and tends to dry out easily. Cooking it too long or at too high temperatures will make it rubbery and devoid of moisture. The goal is a cooking that leaves it tender and juicy inside, with a golden crust on the outside. Carefully follow the times and temperatures indicated in the recipe, and don't be afraid to check for doneness with a fork: the fish is ready when the flakes separate easily.

Grandma's Secret: That Extra Touch That Makes the Dish Unforgettable

Every grandma has her ace up her sleeve, that small gesture, that extra touch that makes a dish unique and unforgettable. My Molise grandma, when she prepared her Baccalà Arracanato, had a secret that I want to share with you today.

Her trick? She didn't just sprinkle the breadcrumbs over the cod. Before combining them with the rest of the ingredients for the 'topping', she lightly toasted them in a non-stick pan with a drizzle of oil and a clove of garlic. This step, which seems insignificant, intensifies the bread's aroma, makes it crispier, and gives it a unique depth of flavor. Furthermore, she added a tablespoon of the cod's cooking broth (if she boiled it first, otherwise a little hot water) to the breadcrumbs before mixing them with raisins and walnuts. This made them moist just right, ensuring they bound perfectly to the fish and didn't dry out during cooking, keeping the cod incredibly juicy. Try this small tip and you'll taste the difference!

Let's Prepare Baccalà Arracanato Together: The Step-by-Step Guide

Ingredients (for 4 people):

• 800 g of cod, already soaked and desalted (or 1 kg to be desalted)
• 200 g of stale homemade breadcrumbs
• 50 g of sultana raisins
• 50 g of shelled walnuts (or pine nuts)
• 2 cloves of garlic
• A generous bunch of fresh parsley
• Extra virgin olive oil q.s.
• Salt and freshly ground black pepper q.s.
• A pinch of chili pepper (optional)
• 100 ml of hot water or light vegetable broth

Necessary Tools:

• Baking dish
• Bowls
• Knife and cutting board
• Parchment paper

Let's Prepare Together:

1. Prepare the Cod: If you bought salted cod, make sure you have desalted it for at least 3 days, changing the water every 8 hours. Once ready, rinse it well under running water, pat it dry with paper towels, and cut it into regular pieces of about 4-5 cm. Remove any bones or skin. Set aside.
2. Rehydrate the Raisins: Place the raisins in a small bowl and cover them with warm water (or white wine/Marsala, for a gourmet touch). Let them soak for at least 15-20 minutes, until soft and plump. Then drain and gently squeeze them.
3. Prepare the Aromatic Breadcrumbs: In a non-stick pan, pour a generous drizzle of extra virgin olive oil and add a whole clove of garlic (which you will remove at the end of cooking) or finely chopped garlic. Heat over medium heat. Meanwhile, crumble the stale breadcrumbs with your hands or coarsely blend them. Add the breadcrumbs to the pan and lightly toast them for 5-7 minutes, stirring often, until golden and fragrant. Remove from heat and transfer to a large bowl.
4. Prepare the Aromatic Topping: Finely chop the parsley and the other clove of garlic (if you didn't use it for the breadcrumbs). Coarsely chop the walnuts. Add the parsley, chopped garlic, walnuts (or pine nuts), drained raisins, and a pinch of chili pepper (if using) to the toasted breadcrumbs in the bowl. Season with a generous drizzle of extra virgin olive oil, salt, and freshly ground black pepper. Mix well to combine all ingredients. Add a tablespoon or two of hot water (or broth) to make the breadcrumbs slightly moist and bind them better.
5. Assemble the Dish: Preheat the oven to 180°C (static). Lightly grease a baking dish or line it with parchment paper. Arrange the cod pieces in the baking dish, without overlapping them. Cover each piece of cod with a generous layer of the breadcrumb mixture, pressing lightly with your hands to make it adhere well. Make sure each piece is well "arracanato," meaning covered.
6. Bake and Cook: Bake the dish in the preheated oven. Cook for about 20-25 minutes, or until the breadcrumbs are golden and crispy and the cod is tender and cooked through. Times may vary slightly depending on the thickness of the cod and your oven. If the breadcrumbs brown too quickly, you can cover the dish with aluminum foil for the last few minutes of cooking.
7. Serve: Remove the Baccalà Arracanato from the oven and let it rest for a couple of minutes before serving. Serve it hot, perhaps with a side of crispy baked potatoes or a fresh salad. It will be a triumph of flavors and textures!

Tips and Frequently Asked Questions about Baccalà Arracanato

I know that even with the clearest recipe, doubts can arise. Here are the answers to the most frequently asked questions about Baccalà Arracanato, to clear up any uncertainties and make you feel even more confident in the kitchen.

• Can I use frozen cod? Yes, you can use frozen cod, but make sure it's of good quality and has been completely thawed in the refrigerator before use. Remember that frozen cod is not salted, so you'll need to adjust the salt in the breadcrumb topping and the fish itself.
• How can I make the dish lighter? If you want a lighter version, you can slightly reduce the amount of EVO oil in the breadcrumb topping. You can also increase the amount of parsley and garlic for a more intense flavor without adding calories. Avoid adding grated cheese, unless specified in the traditional recipe.
• Can I prepare Baccalà Arracanato in advance? You can prepare the breadcrumb mixture in advance and store it in the refrigerator for one day. The cod, however, is best assembled and cooked just before serving to ensure maximum freshness and juiciness. If you absolutely must, you can assemble the dish and store it in the fridge for a few hours before cooking, but no longer.
• What is the best pairing for Baccalà Arracanato? This dish pairs beautifully with a simple side dish that doesn't overpower its flavor. Crispy baked potatoes or a fresh mixed salad are excellent choices. For wine, a dry and savory white, like a Trebbiano d'Abruzzo or a Falanghina, will perfectly complement the meal.
• Can I omit the raisins or walnuts? If you don't like raisins or walnuts, you can omit them, but be aware that you would lose part of the balance of flavors and textures that makes this dish so special. Raisins, in particular, with their sweetness, create a delicious contrast with the cod's savoriness. If you really don't like them, you can try replacing walnuts with toasted slivered almonds or raisins with some chopped sun-dried tomatoes, for a different but still interesting taste.

Conclusion and Your Next Masterpiece

There you have it! Now you no longer just have a recipe, but all the secrets to bring a Baccalà Arracanato to the table that tastes of home, tradition, and love. A dish that is not just food, but a story of Molise, its authenticity, and the passion for true flavors.

Don't be afraid to experiment in the kitchen, but always start from a solid and reliable base like this one. With my tips, success is guaranteed, and you'll see that applause won't be lacking. Cooking is a gesture of generosity and creativity, and every successful dish is a small personal victory.

Have you tried our recipe? We are very curious to see your masterpiece! Leave a comment below, tell us how it went, or share a photo on Instagram by tagging @CercaRicette.it. If you loved this dish, you can't miss our recipe for Crispy Baked Potatoes, a perfect side dish, or another Molise classic like Le Pallotte Cacio e Ova. We look forward to seeing you in the kitchen!