Fish Stew with California Raisins

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


1pound dried salt cod
1/4cup pure olive oil
1/2cup diced red onion
2cloves garlic, minced
1cup diced fresh tomato
1 bay leaf
2cups fish or vegetable broth
2tablespoons chopped Italian parsley
1tablespoon capers
1/4cup pickled jalapeño, cut in matchstick-size pieces (julienne)
1/2cup California raisins
1large Yukon Gold potato, cooked and diced
1/2teaspoon salt
1/4teaspoon 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

Nutritional Info *per serving

  • Glycemic Load 20.80
  • Calories 620
  • Fat 17g
  • Saturated Fat 2.5g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 10g
  • Cholesterol 170mg
  • Sodium 8830mg
  • Potassium 2490mg
  • Carbohydrate 36g
  • Fiber 4g
  • Sugars 14g
  • Protein 77g
  • Trans Fat 0g
  • Vitamin A 20%
  • Vitamin C 40%
  • Calcium 25%
  • Iron 25%