Salt Cod with Swiss chard – Baccalà con la bietola

Ingredients:

• 4-5 tablespoons extra virgin olive oil

• 1 large onion, chopped

• 2-3 carrots, minced

• 2-3 cloves garlic, crushed

• 1 stalk celery, chopped

• 4 leaves basil, several stems of parsley (leaves only) finely chopped

• 700 gr. (1.5 lb) rinsed, stained, shredded chard leaves

• 700 g. (1.5lb.) salted cod, chopped (soaked at least 12 hours, changing the water a few times*, & drained)
  
  *To prepare the cod, rinse the salt off and soak the cod in cold water for 12 or more hours, depending upon its thickness (refrigerate it in hot weather), changing the water 2-3 times daily. Once it has soaked, skin it, pick out the bones, and it’s ready for use.

Procedure:

Heat the oil in a very large deep saucepan. Add the onion, carrots, garlic, celery, basil and parsley. Sauté for a few minutes and add the chard leaves. Brown well with the rest of the mixture and finally add the cod. Simmer uncovered over medium heat for about 20 mins, carefully turning from time to time with a wooden spoon.

Continue cooking until the water from the chard leaves has been absorbed.

Serve