Plan this meal in advance, allowing the prepared recipe to sit for 6-12 hours will dramatically better the flavors of both the fish and the sauce.


Ingredients

* 2 lbs. salt cod, soaked for at least 12 hours
* 3 Tbs. olive oil
* 1/2 white onion, finely chopped
* 6 cloves garlic, minced
* 6 Tbs. finely chopped parsley
* 12 medium ripe tomatoes, peeled and diced
* 3 bay leaves
* 1/2 C. raisins
* 3/4 C. coarsely chopped macadamia nuts
* 36 sm. green pimiento-stuffed olives
* 3 Tbs. capers (optional)

Directions

Place the soaked and desalted cod in a pot of fresh cold water and very slowly bring the water to a simmer, about 30 minutes. Drain and break the fish into 1 1/2 inch pieces and set aside. Heat the oil in a large skillet or Dutch oven and saute the onions just until it softens. Add the garlic and parsley, and continue to cook for a few more minutes. Turn up the heat, add the tomatoes and bay leaves, and cook about 5 minutes, stirring often so that the sauce does not stick to the pan. The mixture should become thicker and reduced in volume.

Shred the cod and stir it into the tomato mixture. Add the raisins and macadamia nuts, and continue to cook over low heat for another 15-20 minutes, until the mixture is almost dry. Stir in the olives and capers, and simmer until the flavors are well blended. Lastly, cover the dish and set it aside in the refrigerator for 6-12 hours.  When ready to serve, reheat (adding a little water, if needed); the distinct flavors of both the fish and sauce will be intensified.