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Salt Cod with Raisins and Macadamia Nuts




Source of Recipe


Internet


List of Ingredients




2 pounds salt cod
3 tablespoons olive oil
1/2 white onion, finely chopped
6 cloves garlic, minced
6 tablespoons finely chopped italian parsely
12 tomatoes (or 6 cups peeled and diced canned tomatoes)
3 bay leaves
1/2 cup raisins
3/4 cup coarsely chopped macadamia nuts
36 pimento-stuffed olives
3 tablespoons capers


Recipe



Be sure to start this dish several days ahead of time.

Soak the cod in water in the refrigerator for 12-24 hours, changing the water every 6 hours or so. For the last soaking, use milk instead of water.

Throw the cod into a pot of cold water. Over the next 30 minutes, bring the water to a simmer. Drain, break the fish into 1 1/2 inch pieces, and set aside.

Heat the oil, and saute the onion until it softens. Add the garlic and parsley, and cook for a few more minutes. Turn up the head, add the tomatoes and bay leaves, and cook about 5 minutes more, stirring often. This should thicken it up somewhat.

Shred the cod and add it to the pot, along with the raisins and macadamia nuts. Cook over low heat until the mixture is almost dry (15-20 minutes). Add the olives and capers, and simmer until it tastes good.

This dish is actually better if made 6-12 hours in advance,
refrigerated, and reheated (with water, if needed).