-
1
Rinse salt cod in a sieve under cold running water for 3 minutes.
-
2
Place the cod in a 2 1/2-quart souffle dish with a tight-fitting lid.
-
3
Add 4 cups water.
-
4
Cover with lid and cook in a 650- to 700-watt oven at 100 for 7 minutes.
-
5
Remove from oven, uncover and rinse the dish in a sieve under cold running water for 3 minutes.
-
6
Return the fish to the souffle dish and repeat the cooking and rinsing two more times, for a total of three times.
-
7
Prick each potato several times with the point of a knife.
-
8
Put a double sheet of paper toweling suitable for microwave use on the bottom of the oven.
-
9
Place potatoes on paper at opposite ends.
-
10
Cook at 100 percent power in a 650- to 700-watt microwave oven for 11 minutes.
-
11
Remove from oven; let cool and peel as remaining cooking is done.
-
12
Combine oil and garlic in a 2 1/2-quart souffle dish.
-
13
Cook, uncovered, at 100 percent power for 2 minutes.
-
14
Remove from oven and stir in tomatoes, olives, white wine, bay leaf, thyme, sugar and pepper.
-
15
Place pieces of reserved fish in the mixture so that they are covered by the sauce.
-
16
Cover with lid and cook at 100 percent power for 10 minutes.
-
17
Remove from oven and uncover.
-
18
Add raisins and pine nuts so that they are just under the surface but do not stir them in.
-
19
Re-cover with lid and cook at 100 percent power for 5 minutes.
-
20
Remove from oven and uncover.
-
21
Gently stir together.
-
22
Slice potatoes across, 1/4-inch thick.
-
23
Divide potatoes among four large wide bowls.
-
24
Spoon fish stew over potatoes and serve.
