Wine leaves and salted codfish

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!


wine leaves


extra virgin olive oil, salt, pepper and garlic

  1. Soak the Cod  in water, keeping changing it for 48 hrs.
  2. Season the cod with salt (not much), raisin and pepper.

  3. 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. 

  4. Preheat the oven to 170° C. Place the leaves in the oven for 15 minutes. Serve.