Baccalà 'with caramelized orange peel and sultanas

Ingredients for 4 people:
600 g soaked cod
70 g sultanas
30 g pine nuts
4 tablespoons of sugar
Mengazzoli vinegar with raspberries
the orange peel cut into strips
1 laurel leaf
chopped parsley
salt and pepper
1 pinch of fennel seeds
frying oil
Soak the sultanas. Clean and scale the Salt Cod and remove the skin. Heat the oil in a frying pan and bring it to the right temperature. flour the cod, drain it and keep it warm. In another pan, start caramelizing the sugar with the vinegar, add the sultanas and orange peel, season with the salt and pepper bay leaf, add a few tablespoons of frying oil and the cod, season it all and finish with the chopped parsley.
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