Salt cod with raisins and prunes
- 1 ¾ lb salt cod , already soaked
- 1 lb tomato sauce
- 1 oz prunes , pitted
- 2 oz raisins
- 1 onion
- 1 stalk celery
- 8 tablespoons extra virgin olive oil
- salt to taste
Chop the onion and celery.
Heat the oil in a skillet and add the chopped vegetables.
After a few seconds, add the tomato puree.
Let cook for a few minutes so that the sauce mixes with the other ingredients.
Meanwhile, prepare the salt cod (already soaked): remove the skin and any bones, then cut it into pieces.
Add it to the sauce and cook for about twenty minutes.
Add the prunes and raisins and finish cooking the dish.
Season with salt, if necessary, and serve hot.
Baccalà(salt cod) is the flesh of cod preserved in salt, while stoccafisso(stockfish) is preserved by drying.
Salt cod is commonly found in Italy and prepared in a variety of ways.
One of the most famous preparations is Vicenza-style baccalà, which, despite the name, is made with stockfish.
The reason is very simple: in Northeastern Italy, stockfish is called baccalà.
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