Preparation

• To prepare the cod, first you need to soak the cod for at least 3 days, changing the water multiple times a day, keeping the container in the fridge covered with plastic wrap.
  

• Once the cod is well rehydrated, you can open it, remove any bones if present, and cut it into chunks roughly 2 inches (5 cm) as uniformly as possible.
  Coat the cod chunks in flour and set aside.

• Slice the onion very finely and chop the celery, sauté in a pan with extra virgin olive oil, and when the onion begins to become transparent, add the cod pieces skin side down.

• Let it brown for a few minutes, gently turn the cod pieces to avoid breaking them, and deglaze with the white wine and let it evaporate on high heat.
  

• Add the desalted and squeezed capers, the pitted olives, and the sun-dried tomatoes cut into small pieces.

  
  A ladle of hot water, lower the heat, and cover with the lid.

• Let the cod cook for another 30 minutes, frequently checking that the cooking liquid doesn’t dry out too much; if it does, add more water.

  
  Remember not to turn the cod with utensils.

  Simply shake the pan occasionally to prevent it from sticking to the bottom.

• In this recipe, I didn’t use potatoes, but if you want to use them, add them together with the olives and capers, cutting them into slices about 0.2 inches (0.5 cm) thick.

  
  Additionally, I used sun-dried tomatoes instead of fresh cherry tomatoes. You should try the version with fresh ones, it’s fantastic.

• Once the cod is ready, you can season it with a pinch of fresh chopped chili.

  
  Let everything rest for 5 minutes before bringing it to the table and…
  ENJOY YOUR MEAL