Salt Cod with Celery, Olives and Raisins
calories: low
category: second
cost: low
difficulty: easy
preparation time: 75
Ingredients
Salt cod 750 gr. (already soaked and the salt removed)
White celery 500 gr.
Raisins a handful
Onions 1
Extra-virgin olive oil 3 spoonfuls
Peeled tomatoes 4
Pine nuts a handful
Black olives a dozen
Salt to taste
Milk (if required) to cover the cod
See our
Wine Tips
for your meals
White celery 500 gr.
Raisins a handful
Onions 1
Extra-virgin olive oil 3 spoonfuls
Peeled tomatoes 4
Pine nuts a handful
Black olives a dozen
Salt to taste
Milk (if required) to cover the cod
See our
Wine Tips
for your meals
Preparation Wash the cod thoroughly and cut it into pieces after having removed the bones. Remove the leaves from the celery and cut the stalks into small pieces. Wash them and scald them for 10 minutes in boiling water. Then drain.
In the meantime, steep the raisins in hot water. Peel the onion and dice it and sauté it in the oil in a large saucepan. Then add the peeled tomatoes cut into strips and the fish. Let it become tasty for a few minutes, stirring the fish delicately. Then add the celery, the pine nuts. Drain and squeeze the raisins and add; stone the black olives and cut them into two and add.
Go on cooking on a low heat with the lid on for about 40 minutes adding a little hot water now and then as required. Add salt if necessary and serve hot. The Chef's tips Falanghina is a dry white wine to be served at 8 to 10°C. Curiosity If you wish to soften the cod further, you can cover it with milk and let it rest for a couple of hours
In the meantime, steep the raisins in hot water. Peel the onion and dice it and sauté it in the oil in a large saucepan. Then add the peeled tomatoes cut into strips and the fish. Let it become tasty for a few minutes, stirring the fish delicately. Then add the celery, the pine nuts. Drain and squeeze the raisins and add; stone the black olives and cut them into two and add.
Go on cooking on a low heat with the lid on for about 40 minutes adding a little hot water now and then as required. Add salt if necessary and serve hot.
