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COD WITH RAISINS, NUTS AND APPLES
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| Adapted from a recipe for bacalao con manzana (salt cod with apples) in Tapas: The Little Dishes of Spain, by Penelope Casas. Serves 6 as an appetizer or tapas dish, served on or with some crusty bread to soak up the sauce, or 3-4 as a main dish with saffron rice and steamed green vegetables. | |
| 2 Tbsp | raisins |
| 1-1/4 lb | cod fillet |
| Flour for dusting | |
| 6 Tbsp | mild olive oil |
| 2 1/4-inch thick slices of crusty loaf bread | |
| 6 Tbsp | finely chopped onion |
| 2 small | tomatoes, seeded and finely chopped |
| 2 Tbsp | pine nuts |
| 1 cup | chicken broth |
| White pepper | |
| 8 | blanched almonds, lightly toasted, or additional pine nuts |
| 1/2 large | apple, peeled, cored and chopped |
| Salt, to taste | |
| 1-2 cloves | garlic, minced |
Soak the raisins in warm water to cover for up to 2 hours, or place in a glass measuring cup with 1/4 cup water and microwave on high for 2 minutes. Set aside.
Dry the cod on paper towels and cut into large chunks. Dust with flour. Heat 4 Tbsp of oil in a sauté pan. Fry the bread on both sides until it is golden. Remove bread to a food processor or blender. Fry the cod in the same oil quickly, about 1 minute per side (add more oil if necessary). Remove to a warm dish. Wipe out the pan, but do not wash it.
Heat the remaining oil and sauté onion until it is wilted. Add tomato and cook for 3 minutes. Drain the raisins and stir them in, along with the pine nuts, broth, and white pepper. Cover and cook for 10 minutes.
WHILE THE SAUCE IS COOKING, in the food processor grind the bread with the almonds. With the motor running, add a few Tbsp of sauce from the sauté pan and process until the mixture is as smooth as possible. Add to the pan and continue cooking for 5 minutes. Add the cod, apple and garlic, and cook 10 minutes more, adding a little water if the sauce thickens too much. Taste for salt. Serve hot or at room temperature.
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