Sweet and Sour Stockfish

Preparation:

Preparation: Wet the raisins in water and squeeze them. Remove the skin and bones from the stockfish. Put 4 tablespoons of oil in a saucepan, arrange the pieces of stockfish and spread the parsley, salt, pepper, a drizzle of oil and pieces of butter on top. Brown. Meanwhile, in a small pan, dissolve the sugar with the vinegar and, while it caramelises, pour in a little water, stirring constantly. Also combine raisins and pine nuts. Pour the sauce over the fish and finish cooking.