Messina-style dried cod

Typical of the capital of the Peloritan mountain area, this is one of the most energetic and elaborate dishes in Sicily. The recipe, which requires a lot of care in its preparation, allows for certain variations, such as the addition of the Spinedda pear, a native variety that hails from the Etna territory.


  • 600 g of dried cod already soaked and deboned
  • 600 g potatoes
  • 4 celery stalks
  • 1 large onion
  • 100 g green olives
  • 100 g black olives
  • 6 peeled and seeded ripe tomatoes
  • 50 g pine nuts
  • 50 g raisins
  • 1 cup olive oil
  • salt and pepper
  • parsley


Cut the fish and add to a sauté of onion, tomato and celery. Add two ladles of water and cook over medium heat for about half an hour. Slice the potatoes, sauté them then add to the fish together with the olives, raisins, capers, pine nuts, parsley, salt and pepper. Cover and continue cooking for an additional 30 minutes. Serve hot with slices of toasted bread.