Recipe courtesy of Jody Williams

Baccala alla Romana

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1 1/2 pounds salt cod

2 tablespoons raisins

2 tablespoons pine nuts

3 tablespoons plus 1 tablespoon olive oil

1 large onion diced

2 garlic cloves crushed

1 dried chili pepper

18 ounces ripe tomatoes chopped, peeled, and seeded

Juice of 1 orange

Fresh ground pepper, to taste


  1. Be sure to soak the fish for 2 days in fresh water. Change water every 5 hours. Begin by soaking the raisins in tepid water and toasting the pine nuts until golden. Cut the fish into 2 large fillets. Place a large pan over a medium flame, add the olive oil and cook fish until it begins to brown. At this point add the onion, garlic, and chili. When tender add the chopped tomatoes and cook about 10 minutes. Gently remove the fish and add the raisins, pine nuts, and a squeeze of fresh orange juice to the tomatoes. Serve the fish with ample sauce while hot.;