A second course with a sweet-and-sour taste and characterised by a crunchy note given by pine nuts. In the past, Baccala Alla Perugina was typically served on Christmas Eve. It sounds like a complex dish to make but, in reality, its preparation is quite simple and straightforward: find out how to prepare it.

Start by cleaning the already desalted codfish and then cut the flesh into large cubes. Prepare a nice classic sauté: diced onion, carrot and celery. Take a frying pan, pour in the oil, add the fish, salt and pepper. Let it brown and deglaze with white wine. After the wine has evaporated, add the tomato and cook with the lid on for 10 to 15 minutes. Almost at the end of the cooking time, add the plums and pine nuts.

Serve the cod with a sprinkling of fresh parsley.

TIP: To prevent the cod from falling apart during cooking, you can cook it with the skin on. Some people prefer to dip the fish cubes in flour before browning them.