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1
Place the salt cod in a large bowl and cover with plenty of cold water.
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2
Soak for 48 hours in the refrigerator, keeping the bowl covered.
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3
Change the water once or twice a day during the soaking, always replacing it with fresh cold water and replacing the cover.
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4
Drain the salt cod and rinse it in fresh cool water.
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5
Remove any errant skin and bones and cut the cod into 2-inch chunks, working carefully as it may crumble.
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6
Refrigerate until needed.
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7
In an ample, heavy-bottomed skillet, warm the oil over medium-low heat.
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8
Add the carrots, onions, celery, and chopped Swiss chard stalks and saute until the onions are translucent and the vegetables thoroughly softened, 12 to 15 minutes.
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9
Stir in the wine, using a wooden spoon to coat the soffritto evenly and to deglaze the pan.
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10
Add the tomatoes, reduce the heat to low, cover partially, and simmer for a very long time until what is called sugo finto results, that is, a tomato sauce that is quite thick and has no water left.
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11
This should take about 1 1/4 hours.
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12
You will notice a layer of oxidized olive oil on top.
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13
When the sauce is ready, drain the raisins, discarding the vinegar, and stir them into the sauce along with the pine nuts and julienned Swiss chard leaves.
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14
Mix well and simmer to heat through, about 5 minutes longer.
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15
Season to taste with salt and pepper.
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16
Preheat an oven to 400 degrees F. Dry the salt cod well with paper towels.
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17
Place the flour in a shallow bowl or spread it out on a piece of waxed paper.
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18
Pour the corn or safflower oil to a depth of 1 inch into a deep skillet and heat over medium heat.
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19
The oil is ready when a small bit of bread dropped into the pan sizzles instantly.
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20
Have ready a platter lined with a double layer of paper towels.
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21
Just before you are ready to fry, coat the salt cod pieces in the flour, shaking off any excess.
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22
In batches, slip the fish pieces into the oil and fry evenly on all sides until golden, about 8 minutes.
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23
Dont crowd the pan, or the fish will not fry properly and the temperature of the oil will drop.
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24
Using tongs or a slotted spatula, lift out the pieces, shaking off any excess oil back into the skillet, and transfer to paper towels to drain.
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25
Select a baking pan and pour the sauce into it.
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26
Lay the cooked salt cod in the sauce.
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27
Slide the pan into the oven and bake until heated through, 10 to 15 minutes.
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28
Serve immediately.
