You are here: Home » Recipes » Fish Stew with California Raisins Fish Stew with California Raisins Recipe by California Raisin Marketing Board 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. PrintEmail Ingredients 1 pound dried salt cod1/4 cup pure olive oil1/2 cup diced red onion2 cloves garlic, minced1 cup diced fresh tomato1 bay leaf2 cups fish or vegetable broth2 tablespoons chopped Italian parsley1 tablespoon capers1/4 cup pickled jalapeño, cut in matchstick-size pieces (julienne)1/2 cup California raisins1 large Yukon Gold potato, cooked and diced1/2 teaspoon salt1/4 teaspoon pepper Extra virgin olive oil Instructions 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