- 1 Pound dried salt cod
- 1/4 Cup pure olive oil
- 1/2 Cup diced red onion
- 2 cloves garlic, minced
- 1 Cup diced fresh tomato
- 1 bay leaf
- 2 Cups fish or vegetable broth
- 2 Tablespoons chopped Italian parsley
- 1 Tablespoon capers
- 1/4 Cup pickled jalapeño, cut in matchstick-size pieces (julienne)
- 1/2 Cup California raisins
- 1 large Yukon Gold potato, cooked and diced
- Salt and pepper
- Extra virgin olive oil
Place dried fish in large container; cover with cold water and allow to soak overnight. The next day, remove fish; drain and discard liquid. In large pot, cover fish with fresh water; bring to boil and simmer for 30 minutes. Drain and discard water. Repeat 2 more times; draining and discarding water each time. Then, flake fish with a fork, discarding any bones, and set aside.
In a large skillet over medium heat, heat olive oil. Add onion and garlic; cook for 1 minute. Add tomatoes, flaked fish and bay leaf; cook 2 minutes more. Stir in broth; heat and simmer gently for 5 minutes more. Stir in parsley, capers; jalapeño, raisins and potato; simmer gently for 5 minutes more. Salt and pepper to taste.
Serve immediately with extra virgin olive oil to drizzle at the table.