Preparation time: 30 minutes; cooking time: 2-3 hours; Serves 4-5.

For the Cod:

• 1 kg (2.2 lbs) filet of salted cod desalted overnight (fresh cod may also be used)
• 1/3 cup flour
• 1/3 cup corn starch
• vegetable oil for frying

For the Raïto Sauce :

• 2-3 tbsp olive oil
• one onion minced
• 3 tbsp flour
• 4 tomatoes, diced
• 1 liter (one generous quart) dry red wine
• 1 liqueur/shot glass of wine vinegar
• 2 cloves of garlic crushed and chopped
• 3 soup spoons of capers
• 50 grams (half cup) black dried olives
• 50 grams (half cup) green olives
• 1 bay leaf

To prepare the sauce :

In a 10" - 12" frying pan pour in the olive oil and add the minced onion. Stir and cook on a strong flame till the onion starts to take some color. Add the flour and stir, allowing the flour to cook and brown to a dark mustard color. Add the tomatoes and stir a minute or two, then add the wine, the vinegar, the capers, the garlic, the black and green olives and the bay leaf. Stir till the flour and oil mixture is well disolved in the wine, and let simmer and reduce for 20-30 minutes.

To prepare the cod:

Cut the cod into individual serving pieces (roughly 2"x4" or 4"x4"), cover with the corn starch and flour mixture and fry lightly in the vegetable oil till crispy and golden. Serve immediately with a ladle of sauce.