Cod Paella, Catalan Style

Soak cod in cold water to cover in the refrigerator for 2-3 days, changing the water once or twice daily, until desalted to taste. Drain and dry on paper towels.

Soak raisins in warm water 15 minutes, then drain.

Combine clam juice and saffron threads in a saucepan and keep hot over low heat.

Preheat oven to 400 degrees F.

Heat oil in the paella pan, over medium heat, and saute cod for 1 minute on each side. Remove from pan and shred or finely chop cod and set aside.

Add pine nuts to pan and saute until lightly browned, then add onion and green pepper and saute until slightly softened.

Stir in tomato, garlic and parsley and cook 2 minutes, then add spinach and saute 3 minutes longer. Pour in wine and cook until evaporated.

Add rice and stir well to combine with vegetable mixture. Add clam juice, reserved cod and raisins and bring to a boil. Taste for salt and continue to boil 5 minutes longer, stirring occasionally.

Transfer pan to oven and bake, uncovered 10-12 minutes, or until rice is al dente. Remove from oven, cover with foil and let rest 10 minutes before serving.