Ingredients for 4 servings:
800gr wet stockfish
200gr ripe tomatoes
20gr raisin
20gr pine kernels
1 salted anchovy
1 thin sliced onion
Olive oil
Salt and pepper

Preparation:
Remove fishbone and skin of fish. Wash well and dice.
Dip raisin in warm water for 15 minutes, dry well

In a medium pan brown onion and garlic, add washed anchovy and cook till melted.

Add stockfish, stir and flavour all ingredients, add pitted and dressed tomatoes.
Add salt and pepper, stir and finally add pine kernels and raisin.

Cook for one hour using low heat.