Il Mondo di Antonietta Polcaro - Acci e baccalà

salted cod

🥗Healthier: fresh cod

💰Cheaper: canned tuna

Fresh cod is lighter and canned tuna is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a similar flavor with health benefits.

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crackers

Ground oats provide a gluten-free option.

Clean the celery by cutting off the bottom and removing the tougher stalks.

Separate the leaves from the tougher stems, keeping the tender inner stalks intact.

In a large pot of boiling water, blanch the celery for a few minutes, then add the tender leaves after 45 minutes.

Once the celery is cooked, drain and cool it; it can be frozen for later use.

In a separate pot, heat olive oil and sauté minced garlic until golden.

Add the blanched celery to the pot and stir, then add a bit of the cooking water from the celery and season lightly with salt.

Cover and cook for about 5 minutes on low heat to infuse flavors.

Add the salted cod, adjusting cooking time based on thickness (15 minutes for thicker pieces, 7-8 minutes for thinner).

If desired, leave the cod skin on to prevent it from breaking apart during cooking.

After about 15 minutes, check the cod; if you want a brothier dish, leave it as is, or remove the cod to reduce the liquid.

Remove the garlic if not preferred, and add mixed nuts (walnuts, hazelnuts, pine nuts) at the end of cooking for crunch.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens