Ingredients
800gwatered out and cleaned dried cod
320gspaghetti
150gspring onion, scallion
80gpine nuts
50graisins
50gparsley, flat leaf
200gbreadcrumbs
1pcschili pepper, red
1.5lvegetable stock
olive oil, extra virgin
salt and pepper
Preparation
- Cook the stockfish in the vegetable broth, drain, and remove skin and bones.
- Toast the breadcrumbs in the oven.
- Soak raisins in warm water.
- Cut the spring onion into rings and sauté in olive oil on a low heat, add the chili pepper, toasted pine nuts, raisins previously soaked in warm water and stockfish.
- Season with salt and pepper.
- Cook the spaghetti in salted water, drain and toss in the pan with the stockfish and other ingredients.
- Sprinkle with chopped parsley and toasted breadcrumbs and serve.