5 from 1 vote

Sweet and sour salt cod

Course Main
Cuisine Tuscan
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 4
Author Aldo Santini


  • 1 kg 2,2 lbs of salt cod, previously soaked
  • Extra virgin olive oil
  • 2 cloves of garlic
  • Dried chilli
  • 1 tablespoon of raisins
  • 1 tablespoon of pine nuts
  • 1 heaping tablespoon of tomato paste
  • 250 ml 1 cup of water


  • Use a cod fillet already soaked. As a precaution, when I buy salt cod which has been already soaked, I still keep it in a basin of cold water overnight and, if possible, I change the water at least twice.
  • Cut cod into pieces and pat them dry well with some kitchen paper.
  • Shallow fry the cod in a pan with extra virgin olive oil, turning the cod on the other side as it becomes golden. Set aside.
  • Pour in a large pan a few tablespoons of extra virgin oil, then add the minced garlic and a piece of hot chili pepper to your taste: I used a one whole, which was not too spicy, and I removed it at the end, when it had already flavoured the sauce.
  • Return to the pan the fried cod, then add the raisins, the pine nuts and the tomato paste dissolved in water.
  • Cook over low heat for about 45 minutes, until you'll have a thick and flavourful sauce. Serve hot with plenty of fresh bread to mop the sauces.
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