2 Tbsp golden raisins
1-1/4 lb fresh cod fillet
Flour for dusting
6 Tbsp 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 (low-sodium canned or homemade)
Fresh ground white pepper
8 blanched almonds, lightly toasted, or additional pine nuts
1/2 large tart 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.
Dry the cod on paper towels and cut into large chunks. Dust with flour. Heat 4 Tbsp of oil in a shallow casserole. 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 casserole and process until the mixture is as smooth as possible. Add bread mixture to the casserole and continue cooking for 5 minutes. Add the cod, apple and garlic, and cook 10 minutes more, adding a little water or chicken broth if the sauce thickens too much. Taste for salt. Serve hot or at room temperature.