Italian National Dishes
Baccalà arracanato
Last updated: 2026-08-26
Recipe at a glance
Baccalà arracanato
Key recipe details from the source.
- Yield
- 4 servings
- Preparation
- 15 minutes
- Cooking
- 35 minutes
- Total
- 50 minutes
- Approx. energy
- 485 kcal per serving
Molise
Baccalà arracanato
Baccalà arracanato pairs desalted cod with a crisp bread topping sharpened by oregano and balanced with raisins and pine nuts. The Molise-style preparation is baked rather than fried, keeping the fish moist while the crumb layer dries and browns.
01 · Overview
Overview
This version follows the modern Molise pattern of baking already-desalted cod beneath seasoned stale bread. Raisins bring small pockets of sweetness, while pine nuts and oregano give the topping texture and aroma without masking the fish.
The main control is moisture. Dry the cod and drained raisins well, then use only enough oil to coat the crumbs. A shallow layer of lemon juice and water protects the underside of the fish as the top becomes crisp.
Dry before topping
Surface moisture is the difference between a crisp crumb layer and a damp one.
Check desalting first
Salt cod varies widely after soaking; taste a tiny cooked flake before adding any extra salt.
02 · Ingredients
Ingredients
Cod and topping
- 800 g
- desalted salt cod cut into even portions
- 150 g
- stale bread crumb crumbled, crust removed
- 20 g
- pine nuts
- 30 g
- raisins rinsed and soaked for 10 minutes
- 5 g
- garlic finely grated; about 1 clove
- 2 g
- dried oregano
- 10 g
- fine breadcrumbs
- 50 ml
- lemon juice
- 45 ml
- extra virgin olive oil
- 30 ml
- water
03 · Directions
Directions
Directions
Soak the raisins
Rinse the raisins, cover them with cool water for 10 minutes, then drain and squeeze them dry.
They should be plump but not wet.Prepare the cod
Heat the oven to 180 °C. Rinse the already desalted cod, pat it dry, check carefully for bones and cut it into four similar portions.
The portions should be dry enough for the topping to adhere.Mix the topping
Combine the stale bread crumb, pine nuts, raisins, garlic and oregano with 25 ml of the olive oil. Toss until the crumbs are evenly moistened.
The mixture should stay loose and crumbly, not paste-like.Assemble the dish
Pour the lemon juice and water into a baking dish, arrange the cod in one layer and cover each piece with the seasoned crumbs. Sprinkle over the fine breadcrumbs and drizzle with the remaining 20 ml olive oil.
Keep the cod pieces separate so heat can circulate around them.Bake
Bake at 180 °C for about 35 minutes, until the cod is opaque and flakes readily and the crumb layer is dry and crisp. For a conservative safety check, the fish should reach 63 °C in the thickest part.
The topping should be crisp while the fish remains moist.
04 · Control points
Control points
Oven
Crisp toppingBake at 180 °C until the coating is dry and the cod flakes easily.
Safety
Fish temperatureUse 63 °C in the thickest part as the conservative consumer-safety benchmark.
| Problem | Guidance | Adjustment |
|---|---|---|
| The topping is soggy | Too much surface water or oil prevents the crumbs from drying. | Pat the fish and raisins dry and spread the topping loosely rather than pressing it into a paste. |
| The cod tastes too salty | The starting fish was not sufficiently desalted. | Use properly soaked cod; do not add salt until the cooked fish has been tasted. |
05 · Practical
Practical
Serving
Serve hot or warm, allowing a few minutes after baking for the surface steam to settle.
Storage
Cool promptly, refrigerate for up to 2 days and reheat to 74 °C.
06 · FAQ
FAQ
Can the cod be desalted at home?
Yes, but soaking time depends on thickness and salting. This recipe locks already-desalted cod so the cooking time and seasoning remain predictable.
Can walnuts replace pine nuts?
They will work technically, but they change the selected version. Use them only if you intentionally want that regional variation.
07 · Nutrition
Nutrition
- Calories
- 485 kcal
- Carbohydrate
- 35 g
- Protein
- 43 g
- Fat
- 19 g
- Fibre
- 3 g
- Sodium
- 1280 mg
Approximate values per 1 of 4 servings. Estimated per one of four servings from drained/desalted cod and listed topping ingredients; actual sodium varies substantially with desalting. Oil is assumed fully retained. Rounded to practical label precision.