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  Baccalà con Sedano

2 portions

350 g soaked Norwegian Bacalao fillets
250 g celery
150 g tomatoes, diced
15 g sultana raisins
Handful of black olives (pitted)
1/2 onion, coarsely chopped
Pine nuts
Salt and pepper

Cut fish into regular-sized pieces. Cut celery into slices, approx. 1 cm and parboil in boiling salted water. Sauté onions in a little oil and add tomatoes. Add fish after a few minutes and simmer for 5 minutes.

Add celery, pine nuts, raisins and olives. Cook over low heat for 10 minutes. If necessary, add a little water. Season to taste with salt and pepper. Serve warm.

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