In many Italian families salted cod is served during winter holiday season. This is a quick recipe from Naples, where in local dialect "sciuè sciuè" stays for "fast, fast". Ready in 30 minutes but still so tasty.
1kg salted cod fish
vegetable oil for frying
flour, as needed
1 clove garlic, crushed
100g extra virgin olive oil
3 anchovies in oil, drained
6-7 big capers chopped or 1 tablespoon
5 black Italian olives, pitted and diced
5 white Italian olives, pitted and diced
hot chili pepper, to taste
2,5kg cherry tomatoes, cut in half
chopped parsley, to taste
1 stalk celery with leaves, diced
salt, to taste
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The day before making, put the cod in water and leave in the fridge, changing the water at least 4 or 5 times to remove the salt. Rinse the cod under running water, drain, remove skin and bones. Cut in chunks.
Heat the vegetable oil until hot. Pat dry, flour and deep fry the cod until golden on all sides. Remove with a slotted spoon and drain on paper towel. Set aside.
In a saucepan, cook the garlic in olive oil until golden. Add the anchovies, capers, olives and chili pepper.
Add to the saucepan the cherry tomatoes and cook for 10 minutes or until the tomatoes are soft and start releasing their juice. Add parsley to taste and the celery. Season with salt.
Add the cod to the pan and keep cooking for 10 minutes longer.
You can serve this fish with some pasta, linguine being the most traditional. Cook the pasta while the sauce is cooking, then toss with the fish sauce.