Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  pounds        boned salt cod in one piece
   5      tablespoons   olive oil
     1/2  cup           chopped onions
   2                    garlic cloves -- minced
   1 2/3  cups          dry red wine
     2/3  cup           orange juice
   1 2/3  cups          chopped tomatoes
   1      teaspoon      dried rosemary -- crumbled
     1/2  teaspoon      dried thyme -- crumbled
     1/4  teaspoon      fennel seeds -- crushed
     1/4  cup           oil-cured black olives -- pitted
   2      tablespoons   capers -- rinsed, drained
     1/4  cup           all-purpose flour
   3      tablespoons   chopped parsley
   3      tablespoons   walnut halves

Preparation:

Place the cod in a bowl with cold water to cover and refrigerate for 2 days, changing the water twice a day. Drain well. Cut into 4 pieces and set aside. In a large skillet or Dutch oven, heat 2 tablespoons of the oil over low heat. Add the onion and cook about 10 minutes, stirring occasionally, or until very soft. Add the garlic and cook 3 minutes. Add the wine and orange juice, increase the heat to high, and cook about 5 minutes, or until reduced by one-third. Stir in the tomatoes, rosemary, thyme, fennel, olives, and capers. reduce the heat and simmer 10 minutes, or until the sauce is glossy and slightly thickened. Meanwhile, in a large skillet, heat the remaining 3 tablespoons oil over medium-high heat. Dredge the fish in the flour until well coated and shake off the excess. Sauté the fish about 3 minutes per side, or until golden brown. With a slotted spatula, transfer the cod to the simmering sauce. Cook, covered, over medium-low heat, turning the fish once, 20 minutes, or until the cod is tender. Meanwhile, in a food processor or blender, combine the parsley and walnuts, and process until fine. Stir the parsley mixture into the simmering sauce and cook 1 minute. Comments: The traditional Christmas Eve main course all through Provence, this dish has a deep, full flavor. Don't wait for Christmas time: This is good year-round. The secret to sweet, succulent salt cod is to allow plenty of soaking time, at least two days, and to change the water twice a day. Serve with boiled potatoes and a salad