Salt cod Christmassy

Cut the onion and celery into thin slices. Finely chop the walnut kernels, peel the boiled chestnuts and chop them into pieces. Soak theraisins, then squeeze it carefully. Finally, lightly flour the pieces of salt cod, distributing the flour in an even layer and without excess.

Heat the olive oil in a shallow pan wide and add the sliced ​​onion. Fry it over medium heat until it becomes soft and translucent, without letting it darken. The bottom must be fragrant and slightly golden, ready to receive the wine and to support the cooking of the salt cod.

Pour the dry white wine over the sautéed onion and raise the heat slightly. Let it evaporate until the alcohol smell fades and the liquid reduces, forming an aromatic but not dry base. Continue cooking only when the wine no longer has a pungent aroma.

System in the shallow pan the pieces of salt cod flour them, keeping them in a single layer when possible. Add the celery, chopped parsley, pepper, and salt. Cover the shallow pan and cook over medium heat: the bottom should simmer gently, without boiling aggressively.

Continue cooking covered for about 20 minutes, checking that the bottom remains moist and that the salt cod Cook without sticking. The fish is ready for the next stage when the flesh appears opaque, tender, and easily separated, while the celery is soft and the sauce is slightly thickened.

Add the chopped walnut kernels and mix gently, avoiding breaking the pieces of salt codContinue cooking at shallow pan Cover, allowing the dried fruit to settle and thicken. The dressing should be smooth and fragrant.

Add the boiled, peeled, and chopped chestnuts. Gently fold them in to keep them whole. Continue cooking briefly, just enough to warm them and allow them to absorb the flavors into the pan without breaking them apart. The sauce should remain soft and well-bonded around the fish.

Complete the preparation with theraisins soaked and squeezed. Stir carefully and let it flavor for the last few moments, making sure the sauce is warm, fragrant, and not too liquid. Serve. salt cod immediately, very hot, distributing fish, seasoning, chestnuts and raisins in the dishes.