Steps

1. Cut the Sweet Salt Cod (600g) into 1cm thick pieces.
   🕒 01:05
2. Heat a generous amount of Olive Oil (as needed) in a frying pan over high heat.
   🕒 01:50
3. Lightly coat all sides of the cut sweet salt cod with All-purpose Flour (as needed), shaking off any excess.
   🕒 01:56
4. Sear the sweet salt cod in the hot frying pan to brown the surface.
   🕒 01:56
5. Once browned, flip the cod and sear the other side.
   🕒 04:47
6. Remove the cod once both sides are browned, even if it's still raw inside, and set aside.
   🕒 04:57
7. Wipe out the oil remaining in the frying pan with a paper towel.
   🕒 05:31
8. Add Onion (400g) to the wiped-clean frying pan and cook slowly until it caramelizes. [This is the key!] While insalata doesn't typically brown the onions, we're using tomatoes, so a little color is acceptable.
   🕒 05:55
9. Once the onions are softened, add White Wine (100ml) and cook until the alcohol has evaporated.
   🕒 09:08
10. Add Sugar (1 tbsp), Pine Nuts (40g), and Raisins (40g).
    🕒 09:31
11. Add half of the Tomato (200g) (100g) and warm it slightly.
    🕒 10:32
12. Add White Wine Vinegar (200ml) and Salt (to taste) to adjust the flavor.
    🕒 10:45
13. Taste and adjust seasoning.
    🕒 11:03
14. Return the seared sweet salt cod to the pan and toss it with the sauce, just to warm it through without overcooking.
    🕒 11:26
15. Plate the dish and sprinkle with parsley if desired.
    🕒 12:13