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
- 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.
- 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.
- Serve immediately with extra virgin olive oil to drizzle at the table.
Recipe by Chef Pilar Sanchez, courtesy of the California Raisin Marketing Board