1 1/2 pounds stockfish 2/3 cup extra virgin olive oil 1/3 cup dry white wine 3 cups diced tomatoes 1 onion 2 cloves garlic 4 potatoes 1 1/2 cups black Gaeta olives 1 tablespoon capers 1/2 tablespoon pine nuts 3 tablespoons golden raisins salt and pepper to taste
Remove the salt from the stockfish by soaking it fully submerged in a bowl full of water for 24 hours. Drain, squeeze out the excess water, remove all the bones and skin from the stockfish and cut into squares about 2-3 inches on a side.
Heat the oil in an ovenproof casserole, preferably earthenware, over medium heat and when the oil is hot add the finely chopped onion and the peeled garlic crushed with the blade of a knife.
When the onion and garlic are brown, add the pieces of stockfish and pour in the wine. When the wine has almost completely evaporated, add the tomatoes and enough water to easily cover the stockfish. Salt and pepper to taste and stir.
Bring to a boil, keeping the casserole tightly covered, then take the casserole off the top of the stove and put into a pre-heated 350° oven.
After one hour add the peeled, washed and sliced potatoes, pitted olives, capers, pine nuts and raisins.
Continue cooking for about 20 minutes or until the pan juices thicken and the potatoes are done, i.e. when you can pierce them easily with a fork.