• Directions:

Start soaking pieces of dried salt-cured cod three days before and change water twice a day.

On the fourth day, heat up oil in a big pan and toss in the grated onions.

Let them brown and add some white wine. Once the wine has evaporated add a ladle of water. As soon as the onions start frying again toss in the celery (the most tender part of the stick), the parsley and the pepper.

Let it cook for about 15 minutes and add in a ladle of water when the sauce starts evaporating.

Cut the cod again into 7cm. dices and flour them. Toss the pieces into the sauce, keep under control and stir often (to keep them from sticking to the pan).

Boil the nuts apart.

Once the cod is golden, pour in a little water and toss in the nuts. Cook on a low flame for about an hour and stir regularly. About ten minutes before cooking time is over, add in the boiled chestnuts and the raisins previously soaked in tepid water.

Serve warm.

• Ingredients (for 6 servings):

1 kg. Norwegian dried salt-cured cod, 300 gr. onions, 300 gr. celery, 100 gr. parsley, 300 gr. olive oil, 6 boiled chestnuts, 6 walnuts, 25 gr. raisins, flour as much as necessary, salt and pepper to taste, ½ cup white wine.