Salt Cod with Prunes and Pickling Onions

Name: Salt Cod with Prunes and Pickling Onions (Baccalà alla Palmeritana)
Yield: Serves 4
Cuisine: Italian
Ingredients: salt and freshly ground black pepper; salt and freshly ground black pepper; 200 g/7 oz pickling onions (you can use cipollini – silverskin onions – or the white bulbs from spring onions), peeled but left whole; 200 g/7 oz pickling onions (you can use cipollini – silverskin onions – or the white bulbs from spring onions), peeled but left whole; 100 g/4 oz prunes; 200 g/7 oz pickling onions (you can use cipollini – silverskin onions – or the white bulbs from spring onions), peeled but left whole; 750 g/1 lb 10 oz salt cod, soaked; 250 g/9 oz tomatoes (tinned or fresh), chopped; 4 tablespoons olive oil; 1 onion, finely chopped

Baccalà alla Palmeritana

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Eagle Cookbook

By David Eyre

Published 2009

About

The sweet and sour flavours of this Sicilian salt cod stew are a reminder of the Arabic influences of Sicily. My grandmother always cooked this dish for Christmas Eve.

Ingredients

4 tablespoons olive oil
1 onion, finely chopped
750 g/

Europe
Italy
Fish course
Pescatarian
Mediterranean
Gluten-free
Christmas

Method

Heat the oil in a heavy pan, add the onion and cook until lightly browned. Add the soaked and drained salt cod, then cover and leave for 10 minutes over a medium heat. Add the tomatoes and prunes and simmer gently for 20 minutes, then add the pickling onions. Cook for 30 minutes more on a very gentle heat, until the pickling onions are tender. Carefully stir in some seasoning, then serve. Buon