Baccalà di Natale

According to the culinary tradition of the province of Teramo, this delicious fish dish, is consumed on the evening of Christmas Eve.



Before to start cooking, the cod must be cut into small pieces and preserved for three days, at least,  completely submerged in the water. Do not forget to change the water twice a day.

On the fourth day you can proceed with cooking.

First, chop the onion and the celery finely, put the oil in a frying pan, large enough to let the cod heating. Add the onion and fry it lightly, adding some white wine. Put a ladle of water and wait for the onion to come back to fry and now, add celery, parsley and pepper. Leave it cook for about 15 minutes adding another ladle of water and then let it boil off .

Cut the cod into small pieces (about 7 cm wide) and blend them in the flour. Blend the fish to the sauté of onions and celery, stirring often to prevent the cod from sticking to the bottom of the pan. Boil the walnuts separately and then add them to the cod once it became golden, add some water and cook over at low heat for about an hour, stirring constantly. Put the raisins in warm water with the boiled chestnuts, than, add them to the pan with the cod just 10  minutes before it finishes cooking. Serve hot! Enjoy your meal!

Ingredients (for 6 people)
1 kg. of dried Norwegian cod, 300 gr. of onion, 300 gr. of celery, 100 gr. of parsley, 300 gr. of olive oil, 6 boiled chestnuts, 6 walnuts, 25 gr. raisins, flour to taste., salt and pepper to taste, half a glass of white wine.