Sauté 2 thinly sliced onions in a skillet. Add around 2 lbs. of softened baccalà cut into pieces.(This is dried cod or stockfish sometimes found in Italian markets. It is soaked to soften it up before cooking and is a very popular dish in Italy. Substitute fresh cod.) Season the mixture and put it into a pan with a can of tomatoes in pieces, a handful each of pine nuts and sultanas which have been soaked for two hours and squeezed dry. Add salt and cook over a low flame for 20 minutes. At the end of the cooking time, I add a pinch of mint, but that's just my own personal taste and probably open to debate.

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