I really like using leaves either for cooking or for decorating. Nature gives us what we need. Sometimes we don’t see it. In this case, I use wine leaves to wrap the codfish, instead of using the baking paper.
The recipe comes from my grandparents who are from a forgotten village in the middle of hills in the south of Italy. Not far from the sea. Nevertheless was too difficult and expensive finding fresh fish.
Christmas eve was a sketchy dinner with fish, bread and not much more.
Stockfish was cooked with raisin and tomatoes. I like this recipe because the raisin balance the salt of fish and the wrapping keeps it humid. I’ve taken the tomatoes away because I don’t like them with wine leaves. you can easily find wine leaves in supermarkets but if you find not treated wine leaves…better!
extra virgin olive oil, salt, pepper and garlic
- Soak the Cod in water, keeping changing it for 48 hrs.
Season the cod with salt (not much), raisin and pepper.
Place a vine leaf, smooth-side down, on a work surface and place a piece of cod in it. Fold in both sides. Repeat with remaining leaves and Cod. Tightly pack stuffed vine leaves in a casserole. Pack the stuffed leaves in layers on top, pushing small pieces of garlic between them.
Preheat the oven to 170° C. Place the leaves in the oven for 15 minutes. Serve.