Cod Fish Soup

Ingredients:

5 tbsp. extra virgin olive oil
1 medium onion, sliced
5 large ribs of celery (with leaves)
3/4 cup tomato puree (or 4 tbsp tomato paste)
2 large heads escarole
1 whole cauliflower
1/4 cup pignoli nuts
6 dried figs, cut in pieces
1/2 cup dark raisins
1 lb piece dried baccala
Salt and pepper

Directions:

Soak baccala in water for 2 days, covered in the refrigerator.

Change water 3 times a day. (You can now buy pre-soaked baccala).

Cut celery and leaves into 1 inch pieces, set aside.

Wash escarole, cut into bite size pieces, scald and drain. Set aside.

Cut cauliflower into small flowerets and scald, drain and set aside.

In an 8 quart soup pot, saute onion in olive oil, until limp.

Add celery, saute for 1-2 minutes, then add tomato puree.

Stir to mix well. Remove from heat.

Add escarole, cauliflower, pignoli, figs and raisins.

Cover vegetables and fruit with water.

Add salt and pepper. Stir gently to mix.

Cut soaked baccala into 2 inch pieces, place on top of vegetable mixture. Do not stir!

Mix vegetables gently during cooking with a fork.

Cover and simmer 25-30 minutes, adding water as needed.

Remove baccala to a platter.

Serve vegetable and broth in soup bowls. Place pieces of baccala on top. Serves 3-4.