Fish Stew with California Raisins

  • Yield 4 servings
  • Prep 15 mins
  • Cook 100 mins

After the holidays, forget tradition and make this with poached fresh cod, salmon or halibut instead of dried salt cod.


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
1/2 teaspoon salt
1/4 teaspoon pepper
Extra virgin olive oil


  1. Place dried fish in a large container of cold water and soak overnight. The next day, remove fish; drain and discard liquid. In a large pot, cover fish with fresh water. Bring to boil; reduce heat and simmer for 30 minutes; drain and discard water. Repeat this step 2 more times; draining and discarding water each time. With a fork, flake fish, discarding any bones, and set aside.
  2. 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. Add salt and pepper to taste.
  3. Serve immediately with extra virgin olive oil to drizzle at the table.

Recipe by Chef Pilar Sanchez, courtesy of the California Raisin Marketing Board



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