Salt cod soup
For 6
1 kg (2.1/4 lb) salt cod (baccalà), soaked (see here)
4 tablespoons olive oil
1 medium red onion, peeled and finely sliced
1/2 head celery, plus leaves, stalks finely sliced
3 garlic cloves, peeled and finely sliced
2 tablespoons chopped fresh thyme
3 bay leaves
1 teaspoon fennel seeds, crushed
2 small dried red chillies, crumbled
6 ripe plum tomatoes, skinned, seeded and chopped
150 ml (5 fl oz) dry white wine
6 small potatoes, peeled and cut into quarters
freshly ground black pepper
4 tablespoons chopped fresh flat-leaf parsley
6 crostini (see here)
2 fresh red chillies, first finger size, seeded and chopped
extra virgin olive oil
Cut the salt cod into 10 cm (4 in) pieces.
Heat the olive oil in a thick-bottomed pan and fry the onion for a minute until softened, then add the celery stalks, leaves and garlic, and cook until slightly coloured. Now add the thyme, bay leaves, crushed fennel seeds and dried chilli. Stir for a second just to combine, then add the tomatoes. Push the tomatoes into the onion mixture to break up any pieces, and stir. As soon as the tomatoes become sticky, add the wine, potatoes and enough water to cover. Cook, stirring frequently, until the potatoes are al dente.
Add the cod, lower the heat, and simmer, covered, for 15–20 minutes. The cod should be tender and just beginning to break up. Add pepper to taste and most of the parsley.
Place one crostini in each soup bowl, pour over the broth and pieces of cod, and sprinkle with the remainder of the parsley and a little fresh chilli. Serve drizzled with extra virgin olive oil.