Dried Cod with Mushrooms and Vegetables

Name: Dried Cod with Mushrooms and Vegetables
Yield: 12
Ingredients: 2.2 kg of dried cod; 20 g of dried mushrooms (funghi secchi); 1 xicara of warm water (240 ml); 1/2 xicara of olive oil (120 ml); 1 large onion (150 g), finely chopped; 1 large carrot (200 g), finely chopped; 1 large stalk of celery (140 g), finely chopped; 1 clove of garlic, minced; 4 anchovy fillets (alice) in brine, drained (8 g); 1/2 xicara of white wine (120 ml); 2 cups of tomato, peeled and seeded, cut into small cubes (540 g); 2 tablespoons of pine nuts; 1/2 teaspoon of salt; a pinch of black pepper

1
2.2 kg of dried cod
2
20 g of dried mushrooms (funghi secchi)
3
1 xicara of warm water (240 ml)
4
1/2 xicara of olive oil (120 ml)
5
1 large onion (150 g), finely chopped
6
1 large carrot (200 g), finely chopped
7
1 large stalk of celery (140 g), finely chopped
8
1 clove of garlic, minced
9
4 anchovy fillets (alice) in brine, drained (8 g)
10
1/2 xicara of white wine (120 ml)
11
2 cups of tomato, peeled and seeded, cut into small cubes (540 g)
12
2 tablespoons of pine nuts
13
1/2 teaspoon of salt
14
a pinch of black pepper

Ingredients

1
2.2 kg of dried cod
2
20 g of dried mushrooms (funghi secchi)
3
1 xicara of warm water (240 ml)
4
1/2 xicara of olive oil (120 ml)
5
1 large onion (150 g), finely chopped
6
1 large carrot (200 g), finely chopped
7
1 large stalk of celery (140 g), finely chopped
8
1 clove of garlic, minced
9
4 anchovy fillets (alice) in brine, drained (8 g)
10
1/2 xicara of white wine (120 ml)
11
2 cups of tomato, peeled and seeded, cut into small cubes (540 g)
12
2 tablespoons of pine nuts
13
1/2 teaspoon of salt
14
a pinch of black pepper

Directions

1
In a large bowl or pot, place the dried cod, cover with cold water, wrap in plastic film, and refrigerate for about 48 hours, changing the water at least four times to desalinate
2
Wash the cod under running water and drain
3
Remove the skin and bones and cut it into pieces of about 7 cm x 9 cm. Reserve
4
In a small bowl, place the dried mushrooms, moisten with water, and let them soak until they become soft (about 20 minutes)
5
Drain the mushroom liquid and reserve separately
6
In a large skillet, heat the olive oil over high heat, then add the reserved cod, turning it occasionally with a wooden spoon, until it is golden brown (about 10 minutes)
7
Add the onion, carrot, celery, garlic, anchovy fillets, and cook, stirring occasionally, until the vegetables are soft (about 4 minutes)
8
Add the soaked mushrooms, stir well, then add the white wine and let it evaporate
9
Add the tomato cubes, pine nuts, reserved liquid, salt, and black pepper, and simmer over low heat, stirring occasionally and adding hot water as needed to prevent burning, until the tomato is soft (about 25 minutes)
10
Transfer to a serving dish and serve immediately.