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– 4 slices of 120 gr. codfish fillet already soaked and desalinated;

– 2 sticks of celery;

– 1 tablespoon pine nuts;

– 1 onion;

– 1 tablespoon raisin which has already been soaked in water;

– 8 cherry tomatoes;

– 4 basil leaves;

– extra-virgin olive oil to taste;

– salt to taste



Cut the onion into small slices and fry in a pan with two tablespoons of olive oil; add the julienne-cut celery, add salt and half glass of water. After 3-4 minutes add the pine nuts, the raisin and the tomatoes cut into slices; let stew for 7-8 minutes and add salt to taste.

Boil the codfish slices under vacuum-seal for 5 minutes.

In a hot soup plate put the mixture of celery and tomatoes, lay the boiled codfish and dress with a sauce of whipped basil, olive oil and salt.