Cod with cherry tomatoes, pine nuts and raisins
- Prep time:
- 20 min
- Cook time:
- 28 min
- Total time:
- 48 min
- Serves:
- 4
Ingredients
for 4 servings
-
extra virgin olive oil 50 g -
red onions 100 g sliced -
soaked raisins 40 g whole -
dry white wine 60 g -
red cherry tomatoes 250 g halved -
pine nuts 25 g -
salt cod 600 g in large dice -
fine salt 2 Liffo spoons -
black pepper 1 pinch
Allergens: fish, tree nuts, sulphur dioxide and sulphites
Raisins and pine nuts alongside fish are a signature of southern Italian cooking, where Arab influence left the habit of setting sweet next to savoury. The salt cod goes in last and cooks briefly: it has already been cured, and too long over the heat leaves it in shreds rather than in pieces. But enough talking — let's go straight to loading the ingredients into Liffo!
Setting up Liffo
Container 1
In the first container put 30 g of extra virgin olive oil, 100 g of red onions, sliced and 40 g of soaked raisins, whole.
Container 2
In the second container put 60 g of dry white wine.
Container 3
In the third container put 250 g of red cherry tomatoes, halved and 25 g of pine nuts.
Container 4
In the fourth container put 200 g of salt cod, in large dice, 2 Liffo spoons of fine salt and 1 pinch of black pepper.
Container 5
In the fifth container put 200 g of salt cod, in large dice.
Container 6
In the sixth container put 200 g of salt cod, in large dice.
Container 7
In the seventh container put 20 g of extra virgin olive oil.
- Select when the recipe should be ready
Liffo needs 28 minutes of cooking for this dish.
Tips
Use desalinated cod. Rinse the fish under running cold water and dry it with absorbent paper. Cut it into medium-sized pieces to prevent them from breaking apart during cooking.
Plating
Season with a drizzle of extra virgin olive oil, served raw, and optionally with a sprinkle of chopped parsley. Excellent paired with mashed potatoes, plain polenta, white rice, or slightly toasted bread slices.
Let Liffo cook it
Fill the containers, start the recipe from the app and come back when it’s ready. Your personal chef does the rest.
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