Stewed baccalà

• 500 g stockfish
• 1 onion
• 1 celery stalk

Soak the stockfish in water for at least 48 hours, changing the water at least twice. Drain, rinse and boil in water for 1 hour 30 minutes. Drain and, while still hot, remove the skin and bones.

Mince the onion, celery and carrot and sauté in oil until soft. Add the passata and wine, then add the stockfish. Add some broth, adjust the salt and pepper and continue cooking for 30–40 minute