Bacala à the Lleida style, salt cod with grapes, apples, and pine nuts

Ingredients

• 800 g of salted cod
• 100 g of grapes
• 2 sour apples
• One fried bread slice
• 1 bouillon cube
• 12 grilled almonds
• 100 g of pine nuts
• 1 medium onion
• 4 cloves of garlic
• 250 g of fresh tomatoes
• One lunch-sized portion of flour
• ground white pepper
• 1/4 cup of oil
• salt
• water

Salt the cod, drain it, and cut it into evenly sized pieces. Pat them dry with a dishcloth, dredge them in flour, and fry them in a portion of hot oil. Set aside.

Soak the grapes for 2 hours. Boil the apples for 2 minutes, then let them cool, cut them into four pieces, remove the core, and dice them into small pieces.

In a clay pot, with the remaining oil, sauté the finely chopped and peeled onion until it begins to brown. Then, add the chopped tomatoes and let them reduce slightly.

Add the well-drained grapes and pine nuts, then brown everything together. Next, pour in a cup of broth made with the bouillon cube and very hot water, and season with pepper. Let it simmer for about 10 minutes.

While this is happening, in a mortar, grind the fried bread and almonds with a little sauce, then mix with the sauce. Simmer for a few more minutes, then strain through a fine-mesh sieve.

Return the sauce to the saucepan, add the cod and diced apple, and cook for a few more minutes. Check for salt and remove from heat.

If you like, sprinkle in very finely chopped garlic, and serve in the cooking dish.