Baccalà all’aquilana

• 1 kg baccalà (salted cod)
• 1 large onion
• 5 tomatoes, peels and seeded
• 80g celery
• 50g sultanas
• 30g pine nuts
• 100g black olives
• Olive oil
• Salt and pepper

1. Cut the cod into 5 cm pieces.
2. Boil the cod and remove when it is half-cooked.
3. Heat 1/2 cup of olive oil in a saucepan and cook the onion and tomatoes for 10 minutes.
4. Add the cod pieces. Season with salt and pepper.
5. Add the celery, sultanas, pine nuts and olives.
6. Cover, leaving a small gap and cook.
7. Serve hot.