Celery and Salt Cod Casserole

Name: Celery and Salt Cod Casserole (Sedani e Baccalà)
Yield: Serves 4
Cuisine: Italy
Ingredients: salt and pepper; 10 black olives, stoned; 5 canned tomatoes, drained, de-seeded and coarsely chopped; 1 large onion, peeled and chopped; 1½ oz (40 g) sultanas; 1½ oz (40 g) pine kernels; 1¾ lb (800 g) salt cod, soaked overnight, rinsed, dried and cut into chunks; 1 lb (500 g) fresh, crisp celery; 2 fl oz (50 ml) olive oil

Sedani e Baccalà

Preparation info

Serves
4

Difficulty
Easy

Appears in

Italian Regional Cookery

By Valentina Harris

Published 1990

About

This recipe from the Abruzzi town of L’Aquila shows off the celery for which the town is famous. Combined with dried salt cod, sultanas and olives, pine kernels and tomatoes, celery makes a really superb dish. You can, of course, use any kind of fish suitable for stewing, such as buss, chunks of mackerel, monkfish or squid.

Ingredients

1 lb (500 g) fresh, crisp celery
1½ oz (40

Europe
Italy
L'Aquila
Fish course
Stew
Pescatarian
Gluten-free
Mediterranean

Method

Wash and trim the celery and slice it into little finger-sized sticks. Cover the sultanas in tepid water and leave them to swell for 15 minutes, then drain. Fry the onion in the oil for about 7 minutes or until soft. Stir in the tomatoes and cook for 10 minutes more. Add the fish and heat through thoroughly, turning it over after about 5 minutes, then add the celery, pine kernels, the drained s